Artichoke, Lemon & Chicken Bake

This low fat, gluten free chicken tray bake is the zingy, fresh alternate to your go to creamy chicken or tomato chicken tray bake and at 425 calories per serving it is a great option to add to your go to healthy eating recipes.

Preparation time: 10 minutes - Cooking time: 30-35 - Serves: 4

3 cloves garlic, crushed
Finely grated zest and juice of 1 lemon
½ x 20g pack fresh thyme, leaves only, finely chopped
½ x 25g pack fresh flat leaf parsley, finely chopped
175g pack Waitrose Chargrilled Artichokes
450g pack 4 Waitrose Omega 3 Chicken Thigh Fillets, skin removed
1 tbsp capers
650g pack Charlotte potatoes, quartered
2 lemons, thickly sliced, pips removed

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1. Preheat the oven to 200°C, gas mark 6. Mix all the ingredients together, including the oil from the artichokes, and season. Spread everything out evenly on a large foil-lined baking tin.

2. Roast for 30-35 minutes, until the potatoes are soft and the chicken is golden, the juices run clear and there is no more pink meat.

3. Press the roasted lemon slices with the back of a spoon to release their juice before serving.

Recipe Courtesy of Waitrose
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