An alternative to one pot stew suppers are tray bakes. They are tasty, simple to make and very healthy. The following recipe is one which can be varied to use different vegetables or herbs. Great to use up things that need to be used up that have been left languishing in the fridge.
Definitely a weekday recipe to use regularly – as by varying the ingredients you end up with a different meal. They also don’t make very much washing up, don’t need a lot of attention while they are cooking – just check on every 20 minutes. Depending on the vegetables and the meat you will have a meal in less than an hour.
Vegetables which work well include
potatoes – cut in to 1″ chunks
all types of squash, pumpkin, butternut squash, courgettes etc
carrots, leeks, parsnips and celery. Bacon and chorizo also make a nice addition – as does a little grated cheese added shortly before serving.
The trick is to cut the items like carrot which take longer to cook into small chunks. Cooking on a low to medium/heat and if you are concerned that they will brown too quickly covering in tin foil.
The following chicken bake makes a fantastic easy to cook supper for weekday evenings.
- 2 tbsp for olive oil
- 1 tbsp balsamic vinegar
- 1 onion
- boneless chicken thighs or breasts cut into slices
- 250g tomatoes
- 1 courgette / or carrots, potatoes cubed, or other root vegetables
- 4 garlic cloves – squashed
- 2 tbsp of chopped oregano
- 1/2 a lemon zest and juice
- 1/2 ciabatta, torn into chunks/ instead of ciabatta try adding a little sliced chorizo or bacon.
1. Preheat the oven to 220c, gas mark 7. Combine the oil and balsamic vinegar. peel and then cut the onion into 8 chunks. Put the onion and all the remaining ingredients into the baking tray and drizzle over the oil and vinegar mix. Finally season the ingredients with salt and pepper.
2. Roast for 35 minutes, or until the chicken is cooked and turning golden brown.
Serve with a green salad.