Cook mode
Zesty Lemon Chicken Pea Potato Traybake with Parsley and Yoghurt
A bright one-tray chicken dinner with roasted potatoes, carrots, peas, lemon, and a cooling yogurt spooned over at the table.
40 min560 kcal4 base servings
Recipe and nutrition estimates
Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.
Nutrition
Estimated nutrition per serving
560 kcalEstimated 4 of 5 a day
| Typical values | per serving |
|---|---|
| Energy | 560 kcal |
| Protein | 47g |
| Carbohydrate | 63g |
| of which sugars | 11.3g |
| Fat | 19.9g |
| of which saturates | 5.6g |
| Fibre | 12g |
| Salt | 1g |
Cook mode
Prep the tray
Heat the oven to 220C. Halve the baby potatoes, cut the carrots into chunky batons, finely grate the lemon zest, then cut the lemon into wedges. Bash the garlic cloves lightly so they split but stay mostly whole.
Timer: 8 min
Tip: Keeping the garlic in larger pieces gives flavour without burning before the chicken is cooked.