Zingy lemon chicken traybake

Zingy lemon chicken traybake image
Difficulty Medium
Preparation 10 min
Cooking 45 min


4 servings
    • 1,5   lemon zest and juice
    • 3   garlic cloves crushed
    • 1   tbsp ground cumin
    • 2   tbsp oil
    • 1   kg chicken drumsticks
    • 600   g sweet potatoes chopped into 2cm chunks
    • 3   red onions sliced into wedges
    • 1   head broccoli cut into florets, stalks roughly diced
    • 300   g green beans frozen, to serve
    • 0,5   basil plant leaves shredded
    • 1   red chilli finely sliced
  • For the yoghurt dressing

    • 150   g greek yoghurt Greek-style, fat-free
    • 1   garlic clove
    • 0,5   lemon juice and zest


    Preheat the oven to 210°C/190°C fan/gas mark 7. For the bake, make a paste in a large bowl with lemon for zing, garlic, cumin for kick and the oil. Season well and loosen with 50ml water, then add the chicken, red onion for punch and sweet potatoes. Toss well, then tip into a baking tray and roast for 30 minutes.

  1. Remove the tray from the oven, turn the vegetables and add broccoli for crunch. Return to the oven for a further 15—20 minutes, then leave to rest for 5 minutes.

  2. Meanwhile, cook the green beans according to packet instructions. Mix the ingredients to make the yoghurt dressing, seasoning to taste. Scatter the basil leaves over the traybake and serve from the dish, with the green beans, dressing and chopped chilli on the side.