A MEAL YOU CAN MAKE
Chicken & broccoli tray
Lemon chicken with broccoli and thinly sliced potatoes
About 67 minutes · 2 servings · Fan oven · large deep roasting tray
Open guided recipe →Check off each action, expand the help you need and keep track of your cooking timers. You can cook this meal on its own.
Ingredients · 2 servings
- 350g Chicken breast, 3 cm pieces
- 250g Broccoli, small florets
- 350g Potatoes, 1 cm slices
- 1 whole Lemon, zest and juice
- 15ml Olive oil
- 2 tsp Dried oregano
- 60ml Water
Allergens: Check all ingredient packaging; no allergen-free assurance. Check ingredient packets and any substitutions.
Estimated nutrition per serving
~437 kcal · 51g protein · 39g carbohydrate · 10g fat.
Calculated from ingredient references. Brands, swaps, portions and cooking losses change the result.
The method
Gather & prepare
Slice 350g potatoes (1 cm slices) to 1 cm and cut 250g broccoli (small florets) into small florets. Zest and juice 1 whole lemon (zest and juice). Measure 2 tsp dried oregano, 15ml olive oil and 60ml water. Keep 350g chicken breast (3 cm pieces) chilled until loading; use separate raw-chicken utensils and never wash raw chicken.
Set the oven
Set the oven to 190°C fan. Allow space around each tray.
Preheat the oven
Wait for the oven to reach 190°C fan. The 10-minute estimate is a guide: confirm the oven indicator before continuing.
Prepare the tray & load
Mix 350g potatoes (1 cm slices), 250g broccoli (small florets), 15ml olive oil, 2 tsp dried oregano, 1 whole lemon (zest and juice) and 60ml water in the deep tray. Add 350g chicken breast (3 cm pieces); spread everything in a shallow layer. Cover the tray with foil, leaving the food room to steam. Wash hands and raw-chicken utensils. Load the preheated oven.
Roast
Roast at 190°C fan. Stay nearby and check at the end of the estimate.
Check: Use a clean probe in the thickest part: at least 70°C for 2 minutes (or 75°C for 30 seconds). Check every portion. Without a probe, cut the thickest part: it must be steaming hot, with no pink flesh and clear juices. If not ready, keep cooking and check again.
Check, finish & portion
Lift foil away from your face to release steam. Probe the thickest chicken pieces and check a knife enters the potato slices and broccoli easily. Keep cooking and add time if any part is not ready. Use a clean probe in the thickest part: at least 70°C for 2 minutes (or 75°C for 30 seconds). Check every portion. Without a probe, cut the thickest part: it must be steaming hot, with no pink flesh and clear juices. If not ready, keep cooking and check again. Serve now or portion for prompt cooling; do not wait for the other meals to finish.
Check: Use a clean probe in the thickest part: at least 70°C for 2 minutes (or 75°C for 30 seconds). Check every portion. Without a probe, cut the thickest part: it must be steaming hot, with no pink flesh and clear juices. If not ready, keep cooking and check again.
Clear & clean equipment
Remove the tray, switch off the oven if no longer needed and clean the cooled tray before reusing it. Leave it to cool longer if necessary.
Cooling, storing & reheating
Divide leftovers into small portions, cool and refrigerate within 1–2 hours. Keep your fridge at 0–5°C. Eat within 48 hours or freeze promptly. Defrost in the fridge and use within 24 hours of fully defrosting. Reheat only once, until steaming hot throughout. Follow any stricter pack instructions.
Owner-reported kitchen testing covers this recipe at 2 and 4 servings.