Chicken and leek traybake recipe
 This chicken traybake smells really spectacular as it slowly cooks in the oven. The stock keeps the chicken wonderfully moist and tender and the roasted radishes add colour and crunch. Each serving provides 473 kcal, 52g protein, 27g carbohydrates (of which 4g sugars), 15g fat (of which 6g saturates), 11.5g fibre and 2.1g salt. 2 leeks, halved and finely sliced6 fresh thyme sprigs4 garlic cloves, crushed2 x 250g packet vacuum-packed puy lentils200g/7oz radishes, halved4 free-range chicken breasts4 tsp mustard40g/1½oz panko breadcrumbs20g/¾oz fresh flat-leaf parsley, finely chopped1½ tbsp olive oil300ml/10fl oz hot chicken stock4 tbsp crème fraîchesea salt and freshly ground black pepper 2 leeks, halved and finely sliced 6 fresh thyme sprigs 4 garlic cloves, crushed 2 x 250g packet vacuum-packed puy lentils 200g/7oz radishes, halved 4 free-range chicken breasts 4 tsp mustard 40g/1½oz panko breadcrumbs 20g/¾oz fresh flat-leaf parsley, finely chopped 1½ tbsp olive oil 300ml/10fl oz hot chicken stock 4 tbsp crème fraîche sea salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6.Place the leek, thyme, garlic, lentils and radishes in a roasting tin, stir to combine and make four indentations in the mixture. Place the chicken breasts in the indentations and cover each breast with a teaspoon of mustard.Mix together the breadcrumbs, parsley, olive oil and sea salt in a small bowl. Scatter evenly over the mustard on each chicken breast. Carefully pour the stock into the tin, covering the vegetables and around the chicken breasts. Take care not to get any stock on the breadcrumbs. Roast for 35–40 minutes, or until the chicken is cooked through and the breadcrumbs are crisp and golden. The chicken is cooked when the juices run clear with no trace of pink when the thickest part of the breast is pierced with a skewer. Leave the dish to stand for 10 minutes. Stir in crème fraîche and season with salt and pepper. Serve immediately. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Place the leek, thyme, garlic, lentils and radishes in a roasting tin, stir to combine and make four indentations in the mixture. Place the chicken breasts in the indentations and cover each breast with a teaspoon of mustard. Place the leek, thyme, garlic, lentils and radishes in a roasting tin, stir to combine and make four indentations in the mixture. Place the chicken breasts in the indentations and cover each breast with a teaspoon of mustard. Mix together the breadcrumbs, parsley, olive oil and sea salt in a small bowl. Scatter evenly over the mustard on each chicken breast. Mix together the breadcrumbs, parsley, olive oil and sea salt in a small bowl. Scatter evenly over the mustard on each chicken breast. Carefully pour the stock into the tin, covering the vegetables and around the chicken breasts. Take care not to get any stock on the breadcrumbs. Carefully pour the stock into the tin, covering the vegetables and around the chicken breasts. Take care not to get any stock on the breadcrumbs. Roast for 35–40 minutes, or until the chicken is cooked through and the breadcrumbs are crisp and golden. The chicken is cooked when the juices run clear with no trace of pink when the thickest part of the breast is pierced with a skewer. Leave the dish to stand for 10 minutes. Roast for 35–40 minutes, or until the chicken is cooked through and the breadcrumbs are crisp and golden. The chicken is cooked when the juices run clear with no trace of pink when the thickest part of the breast is pierced with a skewer. Leave the dish to stand for 10 minutes. Stir in crème fraîche and season with salt and pepper. Serve immediately. Stir in crème fraîche and season with salt and pepper. Serve immediately.