Zesty Lemon Pepper Tray Bake

This one pan tray bake roast gives you the perfect combo of zesty lemon & fragrant herbs and juicy roast chicken. Plus, it's versatile enough for a weeknight dinner or weekend dinner party. Winner winner, chicken dinner. 

INGREDIENTS

  • One whole chicken, cut into 8 pieces

  • Angus & Oink Lemon Pepper Seasoning

  • Olive Oil

  • Mix of vegetables

  • We like potatoes, red & white onions, beetroot, peppers and courgettes, all cut into chunky wedges

  • 500ml chicken stock

METHOD 

  1. Rub a little olive oil onto the chicken pieces and sprinkle with the Angus & Oink Lemon Pepper Seasoning.

  2. Prepare the mix of your favourite vegetables, or any that are left in the fridge, and place into a large roasting tin.

  3. Cut into bite size chunks – for the harder vegetables like beetroot and potatoes, cut them a little smaller as they take the longest to cook.

  4. Drizzle with olive oil and sprinkle with more Lemon Pepper Seasoning. Place the chicken pieces skin side up on top of the vegetables, and pour the chicken stock into the pan.

  5. Bake in your BBQ indirect for about an hour at 170C until chicken is cooked and vegetables are soft. Of course it can be cooked in your indoor oven too at the same temperature.

  6. The chicken skin should be crispy and you will have a really tasty gravy at the bottom of the pan too. Serve with extra green vegetables. 

     

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