Ingredients
Method
1.Preheat oven to hot, 200°C.
2.In a large baking dish, combine stock and potatoes. Bake for 25-30 minutes until potatoes are just tender. Add asparagus, peas and tarragon. Bake for 8-10 minutes until vegetables are just cooked.
3.In a large bowl, toss chicken with combined lemon juice, zest, mustard and honey. Season.
4.Heat a lightly oiled frypan on medium. Cook chicken for 8-10 minutes, turning, until caramelised and cooked.
5.Serve veges with chicken and lemon wedges.
If preferred, use pork fillet or turkey breast slices.
Note