Spring chicken traybake

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

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.


Spring chicken traybake, Easy Chicken Tray-bake Recipe, Spring chicken traybake recipe, Spring chicken bake, Chicken traybake recipe, Delicious Chicken Tray-bake