A super easy chicken traybake which can be prepped in minutes and uses easy to access ingredients you probably have in cupboards already. It makes great leftovers and actually tastes better the next day. I always use chicken thighs in traybakes, they don’t dry out in the oven as easily as chicken breasts and they are much more flavoursome. They are cheaper too. Baking the thighs on top of the rice ensures that it soaks up all the delicious chicken juices as it cooks and coating it with a mixture of crunchy peanut butter, soy, honey, lime and ginger means it goes lovely and crispy in the oven and keeps is extra moist.

A healthy traybake which may save on the washing up but delivers maximum flavour. Plump juicy tomatoes, salty olives, and fragrant citrus basil pesto all work beautifully with the fish. Washing up is also minimal which is a bonus.

This is a staple midweek meal for us. You can buy all the ingredients on your way home, it’s quick, easy and completely delicious. Smoky, spicy chicken thighs are roasted in a mixture of spices before adding sweet potatoes, peppers and tenderstem broccoli for sweetness, colour and texture. A fresh and herbaceous chimichurri adds a citrus zing while salty, creamy feta finishes everything off. You can use thighs with or without the bone if you’re short on time, but the bone does help them stay lovely and moist and tender. Plus, its all roasted in the same tray so washing up is minimal - ideal.

This recipe uses the tried and tested combination of harissa, sweet potato and red pepper for a deliciously simple midweek meal. The tender, caramelised chicken thighs, cooling yoghurt and sharp herby dressing add more flavours and textures and elevate this from your typical traybake recipe. A perfect, healthy midweek meal.