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Lemon chicken and watercress traybake recipe

Lemon chicken and watercress traybake recipe

86 ratings

Peppery watercress and radish combine with zesty, lemony chicken for the freshest traybake you could ask for. Add potato wedges, leeks and a light yogurt dressing to ensure a well-rounded, nutritious dinner for everyone to enjoy! See method

  • Serves 4
  • 10 mins to prepare and 50 mins to cook
  • 366 calories / serving
  • Healthy


  • 1 leek, trimmed and finely sliced
  • 240g pack radishes, halved
  • 3 baking potatoes, halved and sliced into 1cm-thick wedges
  • ½ lemon, zested and juiced
  • 1 tsp Dijon mustard
  • 1 reduced-salt chicken stock cube, made up to 300ml
  • 650g pack chicken breast fillets, each sliced into 3 pieces
  • 85g bag watercress
  • 150g fat-free yogurt
If you don't have any leeks, try using spring or white onions instead

Each serving contains

  • Energy

  • Fat

    3g 5%
  • Saturates

    1g 5%
  • Sugars

    6g 7%
  • Salt

    1.2g 19%

of the reference intake
Carbohydrate 38.7g Protein 46.9g Fibre 4g


  1. Preheat the oven to gas 6, 200°C, fan 180°C. Put the leek, radishes and potatoes in a large roasting tin. Whisk most of the lemon juice, the lemon zest, mustard and stock in a jug and pour over the veg in the tin. Toss well to coat.
  2. Bake for 30 mins, then stir and nestle in the chicken pieces. Cook for another 20-25 mins until the chicken is cooked through and the potatoes are tender.
  3. Meanwhile, blitz one-quarter of the watercress with the yogurt and remaining lemon juice in a food processor. Toss the rest of the watercress through the traybake, then serve with the watercress sauce.

See more Chicken recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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