Lemon and Dill Chicken Tray Bake With Roasted Sweet Potato and Cabbage Wedges

Peel and mince the garlic. Pick dill leaves and finely chop. Zest the lemon. In a bowl, mix together 3 Tbsp of olive oil, garlic, Dijon mustard, lemon zest, a squeeze of juice (to taste) and half the dill. Pat dry chicken. In another bowl, marinate the chicken with ¹⁄₄ of the dressing for 10 minutes. Keep the rest separate to make the yoghurt dill sauce in step 5.

Preheat oven to 200C. Cut sweet potato into cubes (peeling is optional). Cut the cabbage into wedges.

Heat a frying pan over a medium high heat with a drizzle of oil, Remove chicken from marinade, discarding any remaining marinade. Place the chicken in the pan and sear both sides for 1-2 minutes. Chicken should be browned on the outside but still raw inside.

Arrange sweet potato and cabbage on lined baking tray and drizzle over olive oil and season with salt and pepper. Place chicken on top of the cabbage and sweet potato (this will allow the delicious chicken juices to be absorbed by the veg). Place in the oven and bake for 20-25 minutes, or until the veg is tender and the chicken has cooked through.

Mix together the Greek yoghurt and the remaining lemon, mustard, dill sauce from step 1. Divide spinach between serving plates and top with the sweet potato and cabbage. Slice the chicken and divide between plates. Add a generous dollop of yoghurt sauce and garnish with remaining dill. Enjoy!

Peel and mince the garlic. Pick dill leaves and finely chop. Zest the lemon. In a bowl, mix together 4 Tbsp of olive oil, garlic, Dijon mustard, lemon zest, a squeeze of juice (to taste) and half the dill. Pat dry chicken. In another bowl, marinate the chicken with ¹⁄₄ of the dressing for 10 minutes. Keep the rest separate to make the yoghurt dill sauce in step 5.

Preheat oven to 200C. Cut sweet potato into cubes (peeling is optional). Cut the cabbage into wedges.

Heat a frying pan over a medium high heat with a drizzle of oil, Remove chicken from marinade, discarding any remaining marinade. Place the chicken in the pan and sear both sides for 1-2 minutes. Chicken should be browned on the outside but still raw inside.

Arrange sweet potato and cabbage on lined baking tray and drizzle over olive oil and season with salt and pepper. Place chicken on top of the cabbage and sweet potato (this will allow the delicious chicken juices to be absorbed by the veg). Place in the oven and bake for 20-25 minutes, or until the veg is tender and the chicken has cooked through.

Mix together the Greek yoghurt and the remaining lemon, mustard, dill sauce from step 1. Divide spinach between serving plates and top with the sweet potato and cabbage. Slice the chicken and divide between plates. Add a generous dollop of yoghurt sauce and garnish with remaining dill. Enjoy!

Peel and mince the garlic. Pick dill leaves and finely chop. Zest the lemon. In a bowl, mix together 2 Tbsp of olive oil, garlic, Dijon mustard, lemon zest, a squeeze of juice (to taste) and half the dill. Pat dry chicken. In another bowl, marinate the chicken with ¹⁄₄ of the dressing for 10 minutes. Keep the rest separate to make the yoghurt sauce in step 5.

Preheat oven to 200C. Cut sweet potato into cubes (peeling is optional). Cut the cabbage into wedges.

Heat a frying pan over a medium high heat with a drizzle of oil, Remove chicken from marinade, discarding any remaining marinade. Place the chicken in the pan and sear both sides for 1-2 minutes. Chicken should be browned on the outside but still raw inside.

Arrange sweet potato and cabbage on lined baking tray and drizzle over olive oil and season with salt and pepper. Place chicken on top of the cabbage and sweet potato (this will allow the delicious chicken juices to be absorbed by the veg). Place in the oven and bake for 20-25 minutes, or until the veg is tender and the chicken has cooked through.

Mix together the Greek yoghurt and the remaining lemon, mustard, dill sauce from step 1. Divide spinach between serving plates and top with the sweet potato and cabbage. Slice the chicken and divide between plates. Add a generous dollop of yoghurt sauce and garnish with remaining dill. Enjoy!

Peel and mince the garlic. Pick dill leaves and finely chop. Zest the lemon. In a bowl, mix together 2 Tbsp of olive oil, garlic, Dijon mustard, lemon zest, a squeeze of juice (to taste) and half the dill. Pat dry chicken. In another bowl, marinate the chicken with ¹⁄₄ of the dressing for 10 minutes. Keep the rest separate to make the yoghurt sauce in step 5.

Preheat oven to 200C. Cut sweet potato into cubes (peeling is optional). Cut the cabbage into wedges.

Heat a frying pan over a medium high heat with a drizzle of oil, Remove chicken from marinade, discarding any remaining marinade. Place the chicken in the pan and sear both sides for 1-2 minutes. Chicken should be browned on the outside but still raw inside.

Arrange sweet potato and cabbage on lined baking tray and drizzle over olive oil and season with salt and pepper. Place chicken on top of the cabbage and sweet potato (this will allow the delicious chicken juices to be absorbed by the veg). Place in the oven and bake for 20-25 minutes, or until the veg is tender and the chicken has cooked through.

Mix together the Greek yoghurt and the remaining lemon, mustard, dill sauce from step 1. Divide spinach between serving plates and top with the sweet potato and cabbage. Slice the chicken and divide between plates. Add a generous dollop of yoghurt sauce and garnish with remaining dill. Enjoy!

Peel and mince the garlic. Pick dill leaves and finely chop. Zest the lemon. In a bowl, mix together 2 Tbsp of olive oil, garlic, Dijon mustard, lemon zest, a squeeze of juice (to taste) and half the dill. Pat dry chicken. In another bowl, marinate the chicken with ¹⁄₄ of the dressing for 10 minutes. Keep the rest separate to make the yoghurt sauce in step 5.

Preheat oven to 200C. Cut sweet potato into cubes (peeling is optional). Cut the cabbage into wedges.

Heat a frying pan over a medium high heat with a drizzle of oil, Remove chicken from marinade, discarding any remaining marinade. Place the chicken in the pan and sear both sides for 1-2 minutes. Chicken should be browned on the outside but still raw inside.

Arrange sweet potato and cabbage on lined baking tray and drizzle over olive oil and season with salt and pepper. Place chicken on top of the cabbage and sweet potato (this will allow the delicious chicken juices to be absorbed by the veg). Place in the oven and bake for 20-25 minutes, or until the veg is tender and the chicken has cooked through.

Mix together the Greek yoghurt and the remaining lemon, mustard, dill sauce from step 1. Divide spinach between serving plates and top with the sweet potato and cabbage. Slice the chicken and divide between plates. Add a generous dollop of yoghurt sauce and garnish with remaining dill. Enjoy!

Peel and mince the garlic. Pick dill leaves and finely chop. Zest the lemon. In a bowl, mix together 2 Tbsp of olive oil, garlic, Dijon mustard, lemon zest, a squeeze of juice (to taste) and half the dill. Pat dry chicken. In another bowl, marinate the chicken with ¹⁄₄ of the dressing for 10 minutes. Keep the rest separate to make the yoghurt sauce in step 5.

Preheat oven to 200C. Cut sweet potato into cubes (peeling is optional). Cut the cabbage into wedges.

Heat a frying pan over a medium high heat with a drizzle of oil, Remove chicken from marinade, discarding any remaining marinade. Place the chicken in the pan and sear both sides for 1-2 minutes. Chicken should be browned on the outside but still raw inside.

Arrange sweet potato and cabbage on lined baking tray and drizzle over olive oil and season with salt and pepper. Place chicken on top of the cabbage and sweet potato (this will allow the delicious chicken juices to be absorbed by the veg). Place in the oven and bake for 20-25 minutes, or until the veg is tender and the chicken has cooked through.

Mix together the Greek yoghurt and the remaining lemon, mustard, dill sauce from step 1. Divide spinach between serving plates and top with the sweet potato and cabbage. Slice the chicken and divide between plates. Add a generous dollop of yoghurt sauce and garnish with remaining dill. Enjoy!