Spring Chicken Traybake Food

SPRING CHICKEN TRAYBAKE

Spring chicken traybake image

Jersey Royals, asparagus, purple sprouting broccoli, lemon and herbs make this one-pan dish a fresh and flavoursome supper

Provided by Chelsie Collins

Time 1h10m

Number Of Ingredients 10

Ingredients

200g purple sprouting broccoli , leaves removed
200g new potatoes (I used Jersey Royals), 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

Steps:

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.
Roast in the oven for 45-50 mins until the chicken is cooked and the vegetables are tender.
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.
Bring to the table with the yogurt dressing and remaining lemon wedges, and let people help themselves.

Nutrition Facts : Calories 574 calories, Fat 34 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 45 grams protein, Sodium 0.5 milligram of sodium

HONEY & MUSTARD CHICKEN THIGHS WITH SPRING VEG

Honey & mustard chicken thighs with spring veg image

This self-saucing one-pot is like a roast dinner without the fuss. Plus it's rich in iron, fibre and folate

Provided by Sophie Godwin - Cookery writer

Categories Dinner, Main course, Supper

Time 50m

Number Of Ingredients 9

Ingredients

1 tbsp honey
1 tbsp wholegrain mustard
2 garlic cloves, crushed
zest and juice 1 lemon
4 chicken thighs, skin on
300g new potatoes, unpeeled, smaller left whole, bigger halved
1 tbsp olive oil
100g spinach
100g frozen peas

Steps:

Heat oven to 200C/180C fan/gas 6. In a small bowl, mix together the honey, mustard, garlic and the lemon zest and juice. Pour the marinade over the chicken thighs and season.
Put the chicken, skin-side up, on a large baking tray, then dot the new potatoes in between them. Drizzle the oil over the potatoes and sprinkle with sea salt. Roast in the oven for 35 mins until the chicken skin caramelises and is charred in places.
Add the spinach and peas to the roasting tray. Return to the oven for 2-3 mins until the spinach has begun to wilt and the peas are hot and covered in the mustardy sauce.

Nutrition Facts : Calories 571 calories, Fat 30 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 12 grams sugar, Fiber 7 grams fiber, Protein 37 grams protein, Sodium 0.8 milligram of sodium

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