Seasonally prepared and delicious! This tray bake makes the best spring chicken you will have all year!
Ingredients
200g purple sprouting broccoli, leaves removed
200g new potatoes, washed and halved
6 asparagus spears, washed and trimmed
2 tbsp olive oil
½ small pack tarragon
3 garlic cloves, peeled and bashed
1 lemon, cut into wedges
6 chicken thighs, skin on
handful mint, leaves only
100g natural yogurt
Ingredients
200g purple sprouting broccoli, leaves removed
200g new potatoes, washed and halved
6 asparagus spears, washed and trimmed
2 tbsp olive oil
½ small pack tarragon
3 garlic cloves, peeled and bashed
1 lemon, cut into wedges
6 chicken thighs, skin on
handful mint, leaves only
100g natural yogurt
Method
1. Heat oven to 200C/180C fan/gas 6. Put the broccoli, new potatoes and asparagus in a roasting tin and toss with 1 tbsp of the olive oil and some seasoning. Add 4 tarragon sprigs, the garlic cloves and 1 /2 the lemon wedges. Sit the chicken thighs on top and rub with the remaining oil, seasoning well.
2. Roast in the oven for 45-50 mins until the chicken is cooked and the vegetables are tender.
3. Meanwhile, make the yogurt dressing by finely chopping the remaining tarragon (leaves only) with a few mint leaves, then stir through the yogurt. Season well and add a squeeze of lemon juice.
4. Bring to the table with the yogurt dressing and remaining lemon wedges, and let people help themselves.
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