Chicken Lemon Pepper & Creamy Potatoes
Zesty, creamy and packed with flavour, this Lemon Pepper Chicken Tray Bake is an easy, crowd-pleasing dish. Juicy chicken is roasted over a rich, garlicky potato base with fresh lemon and our lemon pepper seasoning, creating a perfect balance of brightness and comfort — ideal for weeknight dinners or effortless entertaining.
Ingredients
- 1kg chicken thighs, bone-in skin-on
- 14g lemon pepper seasoning
- 800g baby potatoes, halved
- 25g garlic, crushed
- 40ml olive oil
- 150g sour cream
- 30ml chicken stock
- 120g lemon, sliced into rounds
- 15g fresh chives or parsley (to serve)
Method
Season the chickenPreheat oven to210°C.
Pat chicken dry, drizzle witholive oiland coat generously withlemon pepper seasoning.
Mixsour cream, garlicand a pinch of lemon pepper.
Spread across the base of a roasting dish, then toss potatoes through the mixture.
Lay lemon slices over the potatoes.
Place chicken thighs skin-side up on top and drizzle with remaining oil.
Roast for40–45 minutesuntil chicken is golden and crispy and potatoes are tender.
Rest and serveRest for5 minutes, then scatter with fresh herbs and serve straight from the tray.
