Set oven 220ºC. Dice artichokes and potatoes. Toss on a lined oven tray with 1 tbsp oil, salt and pepper. Roast in oven for 20-25 minutes until golden and cooked through.
2. Prepare the tray bake
Slice leek, garlic and lemon. Toss in an oven dish with sprigs of thyme. Add 1/2 crumbled stock cube, 1/2 tbsp mustard, 1/4 cup olive oil and 1 cup water. Toss to combine.
3. Add the chicken & bake
Halve chicken breast lengthways. Coat with 1 tbsp oil, 1 tsp dried tarragon, salt and pepper. Tuck into vegetables (skin side up) and bake in oven for 20-25 minutes or until cooked through.
4. Prepare the salad
Trim and halve snow peas. Slice cucumber. Toss with mesclun leaves.
Whisk together 1/2 tbsp vinegar with 1 tbsp olive oil. Toss through salad.
5. Finish and plate
Divide roast vegetables, chicken and salad among plates.
If you have more time on your hands you can add the artichokes to a larger oven dish with the chicken and cook all together. We have roasted them separately to cut down time. Bake chicken on the top shelf of oven for a golden finish.
Jerusalem artichokes, 400g
Garlic , 2 cloves
Lemon, 1/2 *
Thyme, 1/2 packet *
Chicken breast fillets, 600g
Snow peas, 1/2 bag (125g) *
Lebanese cucumber, 1
Mesclun leaves, 1/2 bag (100g) *
From your pantry
Oil (for cooking + olive), salt, pepper, 1/2 stock cube, dijon mustard, white wine vinegar, dried tarragon