Lemon Chicken and Spinach Traybake
Lemon Chicken and Spinach Traybake



  • 1 leek, sliced
  • 250g radishes, halved
  • 3 potatoes, halved and sliced into 1cm wedges
  • ½ lemon, zest and juice
  • 1 tsp Dijon mustard
  • 300ml chicken stock
  • 650g chicken breasts, each sliced into 3 portions
  • 85g spinach leaves
  • 150g natural yoghurt
  • Preheat the oven to 200C, and place the leek, potatoes and radishes in a roasting tin. Whisk most of the lemon zest and juice, the mustard and stock into a jug, and pour all over the vegetables in the tin. Toss to coat and bake for 30 mins. Stir the veggies, then nestle in the chicken pieces. Cook for 25 mins more, or until everything is cooked through.
  • Blitz about a quarter of the spinach with the yoghurt and remaining lemon juice and zest in a food processor. Toss the remaining spinach through the traybake, then serve with the yoghurt sauce.
50 mins
4 serving

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