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Springtime cooking provides the perfect opportunity to embrace fragrant and delicate ingredients. Tom Kerridge has a "lush" lemon pepper chicken traybake that's ideal for serving family and friends during this season.

The TV chef has garnered glowing feedback from home cooks who have made his recipe. Tom's recipe description reads: "This tasty lemon chicken tray bake is super easy - all the flavour comes from the delectable honey and mustard marinade." His dish, which has been published by the BBC, feeds four people and takes less than an hour to prepare.

It is dairy, egg, gluten and nut free while also being pregnancy friendly. The meal requires just one dish, which saves valuable time in the kitchen and reduces the washing up.

Ingredients

Marinade

• Four tbsp clear honey
• Two tbsp Dijon mustard
• Three garlic cloves, peeled, grated
• Three to four tsp cracked black pepper, to taste
• Two lemons, zest and juice

Lemon pepper chicken

• Four chicken breasts, bone in, skin removed, scored three to four times with 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

Begin by preparing the marinade. Combine all the ingredients together in a bowl until thoroughly mixed.

Rub a portion of the marinade into the scored chicken. Place the chicken in a bowl and pour the remaining marinade over it. Cover the bowl with cling film and refrigerate for a minimum of 10 minutes. If time allows, this can be left for up to two hours.

Once the chicken has marinated, preheat the oven to 200C/180C Fan/Gas 6.

Arrange the rosemary sprigs and lemon slices across the base of a roasting tray. Add the potatoes, then lay the marinated chicken on top. Apply a final coating of marinade to the chicken and season to taste with salt and pepper.

Roast in the oven for 30 to 35 minutes, until both the potatoes and chicken are thoroughly cooked. The chicken is ready when the juices run clear upon piercing the thickest part.

Once cooked, remove the tray from the oven and cover loosely with aluminium foil. Leave the chicken to rest for 10 to 15 minutes. When ready to serve, scatter the chopped parsley generously over the top.