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Zingy lemon chicken traybake recipe image

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1.5 lemons lemon
(zest and juice)
3 garlic cloves garlic clove
1 tbsp tbsp ground cumin ground cumin
2 tbsp tbsp oil oil
1 kg kg chicken chicken
600 g g sweet potatoes sweet potato
(chopped into 2cm chunks)
3 red onions red onion
(sliced into wedges)
1 heads head broccoli broccoli
(cut into florets, stalks roughly diced)
300 g g green beans green beans
(frozen, to serve)
0.5 basil plant basil plant
(leaves shredded)
1 Red chillies Red chilli
(finely sliced)

For the yoghurt dressing

150 g g Greek yoghurt Greek yoghurt
(Greek-style, fat-free)
1 garlic cloves garlic clove
0.5 lemons lemon
(juice and zest)

Zingy lemon chicken traybake

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55 min


Crunchy and punchy, this zingy lemon chicken traybake only takes 10 minutes to prepare, making it a winner for midweek dinners.

  1. 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.
  2. 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.
  3. 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.