Lemon and thyme chicken traybake

At the counter & in the cupboard

• 400 g chicken breast fillets
• 400 g baby potatoes, halved
• 200 g green beans, trimmed
• 1 lemon, half sliced and half juiced
• 2 garlic cloves, crushed
• 2 tbsp olive oil
• 1 tsp dried thyme
• Salt and black pepper

Let’s cook.

1. 01

   Heat the oven to 200°C fan. Toss the potatoes with half the oil and a pinch of salt in a roasting tray. Roast for 20 minutes.

2. 02

   Mix the remaining oil with the lemon juice, garlic, thyme and pepper. Coat the chicken and add it to the tray with the lemon slices.

3. 03

   Roast for about 20–25 minutes, adding the green beans for the final 12 minutes. Check the thickest part of each fillet reaches 74°C; return to the oven if needed.

4. 04

   Rest the chicken for 5 minutes while you check the potatoes are tender. Serve with the beans and tray juices.

Chicken: 74°C in the thickest part of every fillet. Check with a food thermometer; timing varies with thickness and equipment. Cooking temperature guide.