Chicken and Jersey royal traybake

• purple sprouting broccoli↗200g g

  leaves removed

• new potatoes↗200g g

  (I used Jersey Royals), washed and halved

• asparagus spears↗6

  washed and trimmed

• olive oil↗2 tbsp tbsp
• small pack tarragon½

  ½

• garlic cloves↗3

  peeled and bashed

• lemon↗1

  cut into wedges

• chicken thighs↗6

  skin on

• handful mint↗

  leaves only

• natural yogurt↗100g g

Step-by-step instructions

1. 1

   Heat oven to 200C/180C fan/gas 6. Put the broccoli, new potatoes and asparagus in a roasting tin and toss with 1 tbsp of the olive oil and some seasoning. Add 4 tarragon sprigs, the garlic cloves and 1/2 the lemon wedges. Sit the chicken thighs on top and rub with the remaining oil, seasoning well.

2. 2

   Roast in the oven for 45-50 mins until the chicken is cooked and the vegetables are tender.

3. 3

   Meanwhile, make the yogurt dressing by finely chopping the remaining tarragon (leaves only) with a few mint leaves, then stir through the yogurt. Season well and add a squeeze of lemon juice.

4. 4

   Bring to the table with the yogurt dressing and remaining lemon wedges, and let people help themselves.