Try this Lemon and tarragon chicken traybake recipe, or contribute your own.
Suggest a better description1) Preheat oven to 400.
2) In a bowl, combine creme fraiche, garlic, mustard and stock, then season well.
3) Arrange the chicken, skin side up, on a tray. Tuck the peppers and onions in between them. Pour over the stock mixture. Lightly season and drizzle with honey.
4) Scatter over the lemon and roast for 40-45 minutes, until the chicken in cooked and the vegetables are tender. Top with tarragon.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 (579g) | ||
Recipe Makes: 1 | ||
|
||
Calories: 312 | ||
Calories from Fat: 66 (21%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 7.3g | 10 % | |
Saturated Fat 1.8g | 9 % | |
Monounsaturated Fat 2.9g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 12.2mg | 4 % | |
Sodium 768.9mg | 27 % | |
Potassium 1260.9mg | 33 % | |
Total Carbohydrate 49.1g | 14 % | |
Dietary Fiber 2.6g | 11 % | |
Sugars, other 46.5g | ||
Protein 17.4g | 25 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 312
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.