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Ingredients
Method
- 1 sliced leek
- 250g radishes, halved
- 3 baking potatoes, thinly sliced
- ½ lemon, zest and juice
- 1 tsp Dijon mustard
- 300ml chicken stock
- 650g chicken breast fillets, cut into thirds
- 90g watercress
- 150g Greek yoghurt
- Preheat the oven to 200C. Place the leek, radishes and sliced potatoes into a roasting tin. Whisk together the lemon juice and zest, stock and mustard, and pour over the vegetables in the tin. Toss well, and bake for 30 mins. Remove from the oven and stir in the chicken pieces. Cook for another 25 mins.
- Meanwhile, blitz ¼ of the watercress with the yoghurt and a squeeze of lemon. Toss the remaining watercress through the traybake, season well, and serve with the watercress and yoghurt dressing.
50 mins
4 serving
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