If there’s one thing that is always welcome in the kitchen, it’s a one pan, no fuss recipe! Tray bakes come in handy when time is short and lend themselves to midweek meals so you can be sure to have something on the table with minimal washing up. This Greek style chicken tray bake makes the most of simple ingredients and uses a straightforward dressing so you really don’t have to put much thought into cooking so get chopping, set the timer and wait to dive in!
Ingredients- serves 4
8 chicken thighs- skin left on
4 tbsp olive oil
1 tbsp honey
4 large potatoes- peeled and diced
1 large red and 1 large yellow pepper- diced
Handful of baby aubergines- diced
1 large red onion- diced
Handful of Kalamata olives
200g baby plum tomatoes
2 tbsp dried oregano
Chilli flakes- to taste
1 lemon- sliced
1.Preheat the oven to 200c/ 180 fan whilst you make sure that all the ingredients are prepped and ready to go as this really is a speedy meal to assemble once you get going. Take the chicken portions and coat in the honey and 1 tbsp of the olive oil.
2. Place all the remaining ingredients other than the feta in a deep baking tray and toss together. Arrange the lemon slices over the top. Pop the coated chicken pieces on top and cook in the oven until the chicken is cooked through and the vegetables are tender to a knife point. You will know when the chicken is ready when it is golden skinned and the juices are running clear- it will depend on the size of the chicken thighs but around 30 minutes is usual. When the chicken is nearly ready, sprinkle over the feta and put back in the oven for a couple of minutes to soften and warm. Serve immediately with a salad if you like.
Greek style chicken tray bake- if you’re after a speedy but flavoursome dinner then this is for you!
Sea bass is a wonderful, readily available fish that deserves a place on all good dinner tables across the land. Cooking fish can be a daunting prospect if it is not something that you are used to and a tray bake is a brilliant introduction to it so read on and give it a try. I have taken inspiration from the Med and used sweet cherry tomatoes, olives, capers and peppers to ramp up the flavours. The ingredients are so fabulous that very little needs doing to them. I used Jersey Royal potatoes which are currently in season in the UK but new potatoes work well if you cannot find these.
Ingredients- serves 2
2 boneless sea bass fillets
1 tbsp vegetable oil
200g Jersey Royal potatoes or new potatoes
1 red onion- cut into small wedges
150g cherry tomatoes- halved
50g pitted black olives- halved
1 tbsp capers
2 jarred roasted red peppers- sliced
Squeeze of lemon juice
Torn basil leaves to finish
1. Start by making sure that the sea bass fillets are boneless as nobody likes to find one of those. Preheat the oven to 180c/ 160 fan and think about what you are going to bake this in; a normal baking tray or roasting tray is perfect but I used a cast iron roasting pan. As the oven is heating, pop your tray of choice in there to heat too with a glug of vegetable oil.
2. Meanwhile slice the potatoes so they are 5mm thick. Remove the heated tray from the oven and place the potato slices in. Leave to bake for 20 minutes or until starting to turn golden and soften.
3. Remove the tray and add in the onion wedges, halved tomatoes, olives, capers and peppers and cook for a further 10 minutes. When the potatoes look like they are nearly ready and the onion is nicely softened pop on the sea bass fillets to finish off for 5-7 minutes depending on the size of the fillet. Use your judgement with your oven, if you think the fish skin won’t quite crisp up to how you like it then you can always cheat a bit and pan fry the fillet skin side down for a couple of minutes before finishing in the oven for another 2-3 minutes. When the sea bass is ready the fish will be translucent- do not overcook. Finish off with a squeeze of lemon juice to bring all the flavours together and a few torn basil leaves. Serve immediately.
Mediterranean inspired sea bass tray bake- a colourful addition to your culinary repertoire and a summertime winner!
This is a one tray wonder that requires very little time and attention so it is perfect for a midweek meal. Choose good quality sausages that are well seasoned and remember sausages don’t always have to be pork- I used zebra sausages from Oslinc: www.oslinc.co.uk.
Ingredients- serves 4
8- 10 good quality sausages
2 garlic cloves- crushed
Sprigs of fresh rosemary
1 large sweet potato- cut into cubes
2 red onions- cut into wedges
2 large beetroots- cut into cubes
2 tbsp balsamic vinegar
2 tbsp runny honey
Sprinkling of chilli flakes
1. Get going by preheating the oven to 180c/ 160 fan. Take a large pan and add a drizzle of vegetables oil before heating. Add in the sausages, garlic and rosemary and cook until the sausages are turning golden. Remove and set aside.
2. For the vegetables, take a roasting tray and add a little oil so the veggies don’t stick. Add in the vegetables and pour over the honey and balsamic vinegar with a good crack of pepper and salt. Sprinkle over some chilli flakes and toss again. Add in the sausages, garlic and rosemary and give another toss before covering with foil and cooking in the oven for around 35-45 minutes. The sausages should be cooked through so the juices run clear and the vegetables will be tender when tested. Just before its ready you can remove the foil and cook for the last few minutes uncovered to get an extra bit of colour.
Honey and balsamic sausage and vegetable tray bake- a midweek winner that is short on time and big on taste!