Spring is the perfect time for light and fragrant dishes, and Tom Kerridge's lemon pepper chicken traybake fits the bill. The TV chef's recipe has been praised by home cooks for its simplicity and flavour.
The dish, shared by the BBC, serves four and can be prepared in under an hour. It is free from dairy, egg, gluten, and nuts, and is suitable for pregnancy. Using just one pan, it minimises washing up.
To make the marinade, mix all ingredients together. Score the chicken and rub some marinade into it, then place in a bowl with the remaining marinade. Cover and chill for at least 10 minutes, or up to two hours.
Preheat the oven to 200C (180C fan). Place rosemary sprigs and lemon slices in a roasting tray, add potatoes, and top with the marinated chicken. Season and roast for 30–35 minutes until the chicken is cooked through and juices run clear.
Cover with foil and rest for 10–15 minutes. Sprinkle with chopped parsley before serving.
