Easy-Peasy Lemon Squeezy: Tray Baked Lemon Chicken with Roasted Asparagus and Baby Leeks for a Springtime Feast!

As spring arrives with its longer days and inviting sunshine, it's time to refresh our meals. The heavy winter fare makes way for vibrant flavours that celebrate the season. Imagine a delightful meal that embodies spring—try a Lemon Chicken tray bake topped with roasted asparagus and baby leeks. It’s a simple, one-pan dish that not only bursts with flavour but also requires minimal effort in the kitchen.

Why Tray Bakes are Perfect for Spring

Tray bakes are a game changer for several reasons. They keep the kitchen tidy, letting you enjoy a tasty meal without hours of cleanup. Plus, with spring's fresh produce, tray bakes showcase seasonal ingredients, making your meals both easier and healthier.

Consider this: succulent chicken thighs marinated in bright lemon and garlic, surrounded by sweet roasted asparagus and tender baby leeks. This Tray Baked Lemon Chicken with Roasted Asparagus dish comes together seamlessly on one tray, offering convenience while you bask in the springtime sun.

Tray Baked Lemon Chicken with Roasted Asparagus and Baby Leeks - The Recipe

Ingredients:

• 1 lemon (zest & juice)

• 1 lemon, sliced into rounds

• 1/ 4 cup olive oil

• 4 garlic cloves, finely minced

• 2 teaspoons salt

• 1 teaspoon Dijon mustard

• 1/2 teaspoon pepper

• Splash of white wine

• 200ml chicken stock

• 1 bunch of chunky asparagus, trimmed

• 4 whole baby leeks,

• 1 large leek sliced into 1/2 inch thick rounds

• 4–5 medium chicken breasts (boneless, skinless)

Method:

Step 1: Preheat the Oven

1. Preheat oven to 400°F (200°C).

2. In a small bowl make the marinade. Place the zest of one lemon, and its juice in a medium bowl. Add oil, garlic, Dijon, salt and pepper, and mix well until salt dissolves.

3. Arrange the chicken, asparagus, leeks and lemon slices in a parchment-lined deep sheet pan and coat in the marinade

4. Add a splash of wine to the tray and carefully pour in the stock to one edge of the sheet pan, so not to minimise disturbing any coating on the chicken and vegetables

5. Bake for 20 minutes and check chicken- internal temp should read 160-165 F –  thicker pieces will take longer.  Give everything a little toss, turning the chicken over to coat the top with the flavourful juices. Sprinkle with some fresh dill and serve.