Springtime cooking is an ideal opportunity to incorporate fragrant and light ingredients. Tom Kerridge has created a "lush" lemon pepper chicken traybake that is perfect for serving to family and friends during this season.
The television chef has received glowing reviews from home cooks who have tried his recipe. Tom's recipe description states: "This tasty lemon chicken tray bake is super easy – all the flavour comes from the delectable honey and mustard marinade."
Recipe Overview
His dish, shared by the BBC, serves four people and is cooked in under an hour. It is free from dairy, egg, gluten, and nuts, and is suitable for pregnancy. The meal is prepared in just one pan, saving time in the kitchen and reducing washing up.
Ingredients
For the marinade:
- Four tbsp clear honey
- Two tbsp Dijon mustard
- Three garlic cloves, peeled and grated
- Three to four tsp cracked black pepper, to taste
- Two lemons, zest and juice
For the lemon pepper chicken:
- Four chicken breasts, bone in, skin removed, scored three to four times with a sharp knife
- Four to five sprigs of fresh rosemary
- One lemon, thinly sliced
- 700g baby new potatoes
- Salt and freshly ground black pepper
- Handful chopped fresh flatleaf parsley leaves
Method
Start by making the marinade. Mix all the ingredients together in a bowl until well combined.
Rub some of the marinade onto the scored chicken. Place the chicken into a bowl and pour over the remaining marinade. Cover the bowl with cling film and chill in the fridge for at least 10 minutes. You can leave it for up to two hours if you have more time.
Once the chicken has marinated, preheat the oven to 200C/180C Fan/Gas 6.
Put the rosemary sprigs and lemon slices in the bottom of a roasting tray. Add the potatoes, then place the marinated chicken on top. Give the chicken a final coating of marinade and season to taste with salt and pepper.
Roast in the oven for 30 to 35 minutes. Cook until the potatoes and chicken are cooked through. The chicken is ready when the juices run clear when pierced in the thickest part.
Once cooked, take the tray out of the oven and cover with aluminium foil. Set the chicken aside to rest for 10 to 15 minutes. When ready to serve, sprinkle over the chopped parsley.
