Sundried tomato and lemon chicken tray bake with roasted garlic baby potatoes


Chicken oyster thigh fillets (6 to 8 thighs will feed a family of four)

Half a jar of Sundried tomatoes and a little oil from the jar

Green beans one packet

One small bag of salad potatoes or baby potatoes

Rapeseed Lowcal oil

One chicken stock pot

Lemon pepper mix: generous amount per thigh

Ground black pepper 1 teaspoon

Garlic granules 1 to 2 teaspoons

Onion granules or onion salt 1 to 2 teaspoons

Half a lemon squeezed and zest of same


Preheat fan oven to 200

If possible marinate your chicken thighs for some time before cooking in a marinade of all your dry ingredients above and some oil from your Sundried tomato jar.

In a large casserole dish add your oyster thighs, chopped Sundried Tomato, chicken stock pot (mixed with a small amount of water 100ml) and zest your lemon and add lemon juice to the dish and place into the oven and allow to cook for approximately 45minutes or until the chixken is cooked through.

Chop your baby potatos and add some more garlic granules, onion slat and lemon pepper, along with a spray of rapeseed oil and cook in your airfryer for approximately twenty minutes or until golden and cooked through. Remember to shake the potatos and spray oil throughout their cooking time.

Steam some green beans and add to the casserole for the last ten minutes of cooking. Add the roasties to the dish five minutes before serving and mix through to cover in all the gorgeous juices from the chicken.

This goes really nice also with spaghetti or some crusty bread to mop up the juices on the plate, it really is bursting full of flavour.

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