Lemon chicken bake recipe
A healthy, one-pot bake ready in just half an hour. This lemony chicken bake also features fennel, garlic and bay to compliment the juicy meat, add chunks of Charlotte potato and sweet parsnip quarters, roasted until tender and lightly crispy.
See method- Serves 4
- 5 mins to prepare and 25 mins to cook
- 280 calories / serving
Ingredients
- 4 skinless chicken breasts
- 300g Charlotte potatoes, cut into chunks
- 1 onion, cut into thin wedges
- 2 parsnips, quartered lengthways, then halved
- 6 garlic cloves, crushed
- 3 bay leaves
- 1 lemon, cut into wedges
- 1 tsp fennel seeds
Each serving contains
- Energy
- 1195kJ 280.0kcal
- Fat
- 3g
- Saturates
- 1g
- Salt
- 0.1g
- Sugars
- 7g
of the Reference intake
Carbohydrate 25.6gProtein 39.7gFibre 7.5g
Method
- Preheat the oven to Gas Mark 7, 220ºC, fan 200ºC. Put the chicken in a baking dish, then toss all of the vegetables with the garlic and tuck them around the meat. Add the bay leaves, then squeeze the lemon wedges over everything and drop them into the dish. Sprinkle the fennel seeds over the top, drizzle with the oil and season.
- Put the dish in the oven and cook for 25 minutes. After 15 minutes, give the veg a stir, then return to the oven for 10 minutes. Serve with some salad leaves, if you like.
- See more chicken recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
