Lemon Chicken & Potato Tray Bake

PREP 10 MIN
COOK  35 MIN

Throw all the ingredients onto a sheet-pan (tray), then kick back and let the oven do all the work. If you don't have broccolini, simply sub in another green vegetable like asparagus, snow peas or broccoli.

DF

EF

GF

NF

Number of servings
2
Ingredients

350g skinless chicken thighs (fully trimmed)

400g potatoes cut in wedges

1 lemon half thinly sliced & half juiced

1 olive oil spray

1 tsp dried oregano

salt & pepper, to taste

1 bunch of broccolini (160g bunch) trimmed

1 tsp olive oil

1 tsp wholegrain mustard

Methodbased on 2 servings
1

Preheat oven to 220°C/fan 200°C/gas 7.

2

Place chicken, potato and lemon slices in a large baking dish or tray.

3

Spray lightly with oil, scatter over oregano, season with salt and pepper and toss well to combine. 

4

Spread chicken and potatoes out in a single layer and roast for 20 minutes. 

5

Add broccolini to the dish and continue to cook another 10-15 minutes or until potatoes are golden and broccolini is tender-crisp.

6

Meanwhile, whisk oil, mustard and lemon juice together and season with salt and pepper.

7

Divide chicken, potato, broccolini and lemon slices between serving plates. 

8

Whisk pan juices with the dressing to serve.

Nutritional Informationper serving

Energy (kJ)

1784 kJ / 429 cals

Protein

41.6 g

Fat

12.4 g

Sat. Fat

3.1 g

Carbs

28.6 g

Sugar

3.5 g

Fiber

6.5 g

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