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Sticky lemon chicken traybake

Sticky lemon chicken traybake


Herby and zesty, this easy chicken traybake is low in saturated fat and counts as 2 of your 5 a day - dinner time!

  • Feeds 2 Feeds 2
  • Ready in 30 minutes

Each serving contains

  • Energy
    1860kj 440kcal
  • Fat
    Low 13%
  • Saturates
    Low 9%
  • Sugar
    Low 21%
  • Salt
    Low 9%

% of adult’s reference intake | Carbohydrates per serving : 34g


  • 1 tbsp Co-op Fairtrade clear honey
  • 4 thyme sprigs, leaves picked
  • 1 tsp wholegrain mustard
  • Zest and juice of ½ lemon, plus 1 lemon, thinly sliced
  • 3 tsp Co-op extra virgin olive oil
  • 1 garlic clove, finely chopped
  • 2 Co-op British chicken breast fillets
  • 250g pack Co-op British asparagus, trimmed
  • 2 small Co-op trimmed leeks, sliced into 1cm rings
  • 400g can Co-op cannellini beans, drained and rinsed
  • 3 tbsp Co-op 0% fat Greek style natural yogurt


  1. Preheat the oven to 220°C/fan 200°C/Gas 7
  2. Put the honey, thyme, mustard, lemon zest, 1 tsp of the olive oil and the garlic in a bowl
  3. Mix well, add the chicken and toss to coat, then marinate for 5 mins
  4. Meanwhile, spread the asparagus spears, leek and lemon slices over a baking tray, drizzle with the remaining olive oil and season
  5. Top with the chicken and roast for 15-20 mins. Preheat the grill to high
  6. Add the beans to the tray, then grill for 5 mins, or until the veg starts to turn golden and the beans pop
  7. Meanwhile, mix the yogurt and lemon juice in a small bowl to make a dip
  8. Season to taste, then serve alongside the roasted chicken and vegetables