A simple, hearty tray bake perfect for busy family meals.
When life feels full and you’re craving something comforting yet effortless, this super simple family recipe might just be your new go-to. A roast chicken tray bake that’s big on flavour, low on fuss, and loved by everyone around the table. This little mission is all about slowing down, simplifying mealtimes, and making dinner something to look forward to — not stress over.
Super Simple Roast Chicken Tray Bake
Prep: 10 minutes
Cook Time: 1 hour 5 minutes
Serves: 2 (double for a family of four!)
Ingredients:
2 red onions (320g), sliced into rings
1 large red pepper, deseeded and chopped into 3cm chunks
300g potatoes, peeled and cut into 3cm chunks (I use Charlotte potatoes)
2 tbsp rapeseed oil
4 bone-in chicken thighs, skin and fat removed
1 lime, zested and juiced
3 large garlic cloves, finely grated
1 tsp smoked paprika
1 tsp thyme leaves
2 tsp vegetable bouillon powder
200g long stem broccoli, cut into lengths (or tender stem broccoli in season)
“We build deep and loving family relationships by doing simple things together, like family dinner … and just by having fun together.”
President Dieter F. Uchtdorf “of all things that matter most
Method
Preheat the oven to 200°C / 180°C fan / gas 6.
Toss the onion, pepper, potatoes, and oil in a non-stick roasting pan. Roast for 15 minutes.
Rub the chicken with lime zest, garlic, paprika, and thyme.
Remove the vegetables from the oven, stir, and nestle the chicken thighs among them. Cover the thighs with some onions and roast for 40 minutes.
Mix 200ml boiling water with bouillon powder.
Remove the tray from the oven, add the broccoli, and pour over the hot stock and lime juice. Cover with foil and roast 10 more minutes until the broccoli is just tender.
This dish is perfect for lunches, midweek suppers, or even leftovers the next day. Super simple family recipes make life so much easier, and I hope you enjoy this one as much as we do.
This recipe is great for lunches, midweek suppers and is even better the next day – should there be any left!
Let me know in the comments below or join the conversation over on Instagram — I’d love to hear how yours turns out.
If you’d like more super simple family meals and inspiration for stress-free cooking, you’ll find plenty more ideas in my Recipe Collection — it’s full of easy, delicious dishes for busy days.
It’s half term here in the UK and for many of us, we will be reuniting with friends and family that we’ve not seen for months and months. Hurrah for now being able to hug and eat inside again! With that in mind, this blog features recipes of some of my favourite new finds and recipes I’ve rediscovered from not being able to entertain in so long.
As I’ve shared in previous blogs, when you’re entertaining, the joy is all about seeing friends and family and not spending time slaving away in the kitchen. I’m a big lover of preparing in advance so that I can spend the maximum amount of time outside. Although if you saw my post on Instagram this week, I wouldn’t need to worry so much. How fabulous is this space?
So without further ado, let’s get excited about entertaining our guests. When we think of barbecues, we often think of sausages and burgers, or did until companies such as Big Green Egg started creating more and more effective and creative ways to cook outside. (For full transparency, not a sponsored post at all, but you know I’ll rave about things I love. My local butchers have been raving about the Eggs since they were first on the market.
It’s hard to beat these fragrant fish skewers. Marinated in lemon juice, garlic and green herbs, these succulent cod, salmon and king prawn kebabs taste incredible served straight off the grill. 10 mins to prepare and 10 mins to cook, plus marinating. Recipe source Tesco.
Ingredients
2 tbsp olive oil
2 lemons, 1 juiced and zested, 1 cut into wedges, to serve
2 garlic cloves, finely grated
handful dill, finely chopped
handful flat-leaf parsley, finely chopped
400g (14oz) boneless, skinless cod loin, cut into 16 chunks
400g (14oz) boneless and skinless salmon, cut into 16 chunks
16 raw king prawns
16 bay leaves
Method
Soak 4 wooden skewers in water, so they won’t burn on the barbecue. Preheat the barbecue.
In a large bowl, mix together the olive oil, lemon juice, garlic, dill and parsley. Stir in the cod, salmon and prawns, season and put in the fridge to marinate for 1 hour.
Thread 2 pieces of cod, 2 pieces of salmon, 2 prawns and 2 bay leaves onto each skewer. Cook on the barbecue for 8-10 minutes, turning regularly, or until the fish and prawns are cooked through.
Scatter over the lemon zest and serve with the lemon wedges.
Steak, cooked to perfection, the Big Green Egg way.
This recipe is from the lovely folk at The Big Green Egg. You may think why do I need a recipe to tell me how to cook steaks? Well the chaps at The Big Green Egg know a thing or two about cooking on BBQ’s so I’m sharing their old fashioned method. Not only do I think you’ll love it, but you’ll end up with mouth watering, restaurant quality grill marks and a consistent cook. This method is super, not just for steaks but for pork chops, lamb cutlets or most other cuts of beef too.
Remove your steak from the fridge and let it come to room temperature. Pat dry with a kitchen towel.
Don’t remove any excess fat from the steak. Fat carries flavour into the meat whilst cooking. You can always remove it afterwards.
Season the steaks with a generous amount of salt on both sides. Don’t use the black pepper at this stage as it burns and turns bitter at high temperatures.
Lay them down and leave them to develop clearly defined searing marks.
How quickly you turn your steak depends on the thickness of the steak and how well you like it cooked. An inch-thick steak cooked medium will need turning after about 3 minutes.
Turn the steaks, this time preferably moving them to a different area of the grid. This ensures that you are placing the uncooked side of the steak onto a freshly hot area of the grid.
After a further 2 minutes, perform a touch test. Touch your hand where the base of your thumb joins to the fleshy part of your palm, in 3 positions, to compare to the touch of the steak. Your palm relaxed and open signifies the loose resistance of touching a rare steak. Gently close your palm and the base of your thumb joining your palm will be firmer. Tightly close your fist and this area will become tighter still, representing a well cooked steak.
Remove from the grill and let rest, season with cracked black pepper. They are delicious as they are but you could always add a dab of garlic butter. Serve with your favourite sides.
“Obviously, everyone’s different, but I love just settling down and having a barbecue with my friends at the house.”
Harry kane
Honeyed Mediterranean Vegetables With Spiced Yoghurt Dressing. (Serves 4)
An easy vegetarian grill or barbecue dish, served with pittas. This recipe is from Waitrose and is so simple and full of flavour. Just 10 minutes to prepare and 20 minutes to cook.
.
Ingredients
1 red pepper, cored and cut into strips
1 aubergine, cut into 1cm slices
2 courgettes, cut into 1cm slices
3 tbsp olive oil
1 tbsp honey
1 tsp cumin seeds
1 tbsp toasted pine nuts
4 wholemeal pitta breads
100g natural yogurt
½ lemon, juice
1 tsp harissa paste
Method
Start the barbecue, if using, or preheat the oven grill to high. Toss the vegetables in 1 tbsp olive oil and, in 2 batches, barbecue over hot coals covered in a light layer of ash, or grill on a baking sheet, for 3–4 minutes each side, until charred and cooked through. Put in a large bowl.
Combine the honey, cumin seeds and remaining 2 tbsp olive oil, then toss into the grilled vegetables. Scatter with the pine nuts.
Barbecue or grill the pittas. Mix the yogurt, lemon juice and harissa to make a dressing. Serve with the vegetables and pittas.
Summer Tomato Focaccia.
Not only is this bread super delicious, it looks so pretty too! It takes a little while to make – it’s bread! But the results are so worth it! I wish I could remember where I found this recipe, feel free to adapt. Additions could be adding sliced red onions, garlic, you name it. I do however think you’ll love this one for a summer barbecue.
Ingredients
2 cups of warm water
2 tsp yeast
2 tsp table salt
4 cups bread flour
Olive Oil
2 fresh rosemary leaves – or 3 tbs
1 pint cherry tomatoes
Grated parmesan and sea salt for sprinking
Set the oven to 425f
Put the yeast in a large mixing bowl and pour in the warm water.
Add the salt and 2 cups of the flour, mix into a soft sticky dough. Add the remaining 2 cups of flour and mix well. (The dough will be sticky)Cover aqnd let it rise for 40 minutes in a warm place.
Press out the dough on a well oiled lined baking sheet. Using your fingers, ease it into a rectangle, approximately 9×13 inches, give or take.
Put the olive oil in a small bowl and dip your fingers into the oil and then all over the bread, poking the bread surface and leaving little pools ofm oil. Do this all over the bread. Don’t skimp, this will result in great flavour after the bread is baked.
Arrange the tomatoes accross the top, pressing them into the dough slightly, then scatter the rosemary leaves evenly accross thew surface. Sprinkle sea salt over all and finally top off with a dusting of parmesan cheese.
Bake for 18-20 minutes until lightly golden.
The rosemary will crisp up in the oven, so you may wish to scatter some fresh leaves on top of the bread after baking to refresh the rosemary flavour and give it visual appeal.
No barbecue is complete without at least one S’more. I was first introduced to this delicacy when working in America for a few months prior to my nurse training. It took toasting marshmallows around the campfire to a whole new level!
This is a recipe you can have real fun with. I suggest you play around with a variety of biscuits and chocolate – the variations are endless! Although Marks and Spencers All Butter Chocolate Chip Cookies are the gold star! (image below) Lindt chocolate with sea salt or chilli are also great additions to your S’mores menu! They aren’t just for the children!
Ingredients.
Packet of digestive Biscuits
2 packets of marshmallows.
50-100g chocolate (dark or milk) melted if you wish.
Method
Toast your marshmallows over the BBQ until crunchier on the outside and gooey in the middle.
(On a rainy day, preheat the oven to 180C. Spread the marshmallows on a baking tray lined with greaseproof paper. Bake for 2-3 minutes, until golden and melting.)
Meanwhile, spread each cookie with the melted chocolate. (We often let the marshmallows do the melting so skip this bit!)
Spoon the toasted marshmallows onto cookies, then place the remaining cookies on top and squidge down to make a sandwich.
There is no real need for decorations when throwing a barbecue party – let the summer garden, in all its vibrant and luscious splendour, speak for itself.
Pippa Middleton
Further reading:
It’s no secret that I love a good recipe book. A book I’ve put on my wishlist is the new, recently launched Tom Kerridge book; Outdoor Cooking it sounds fabulous.
“Chapters include hearty favourites like pork and chorizo burger, veggie mains like charred cauliflower salad, and shareable snacks like aubergine dips and flatbreads.
He also includes desserts and drinks, tips and advice for the perfect summer barbecue, campfire or outdoor gathering with friends and family.”
Sounds great doesn’t it?
I really hope these recipes have given you some food for thought, parden the pun! Do let me know which recipe (s) you like the idea of trying. Do share and let me know! Equally, I’d love to know your favourite recipe you’ll be cooking this weekend.
Wishing you a super weekend wherever you are, may the sun shine!
I’m not sure how it is in your house, but our Dining Room has become a real focal point each evening. It’s when we all gather and sit down to enjoy a family meal, we chat about the day, the good, the bad and everything in-between!
It might sound very Waltons Family (google that if you’re a little stuck, I’m showing my age!) Like breakfast times, supper time can be a stressful part of the day.. Lockdown has made us focus more on looking forward to this part of the day.
In normal life, we don’t normally all get to eat together much of the time. Having two teenage swimmers in the family means that we are usually driving to and from training and food is eaten en-route! Oh the glamour! Chilly Food Tubs have been my lifesaver during the swim runs!!
“Some of the most important conversations I’ve ever had, have occurred at my family’s dinner table.”
Bob Ehrlich.
I love to cook during the day when I’m taking a break from the desk or when the children are having their lunch break from home schooling – it makes such a difference! “Cook Now, Eat later” a motto I’ve taken on wholeheartedly from Mary Berry.
There is now no crazy supper time as I’ve cooked ahead and simply reheated or defrosted from the freezer.. What a difference it makes! I thought I’d share a few of the favourites we’ve been enjoying of the last few weeks.
Thai Pork Curry.
This is my sons current favourite, adapted from a Mary Berry recipe. I’ve added red pepper and switched in button mushrooms from chestnut mushrooms and added French fine beans.
Ingredients: 700g pork fillet, cut into fine strips 2-3 tablespoons red Thai curry paste 2 tbs oil 2 large onions thinly diced. 1 tablespoon plain flour 1 x 400ml can coconut milk 2 tabs fish sauce 200g chopped mushrooms 200g fresh fine beans 1 red pepper cut into strips juice and finely grated zest of 1/2 lime chopped fresh parsley or coriander salt and freshly ground black pepper
Method:
? Marinate the pork in 1 tbs of the curry paste for 30 mins.
? Heat the oil in a large pan, add the onions and cook gently for approx 10 minutes until they are tender. Lift the options out onto a plate.
? Increase the heat, brown the pork (this might have to be done in 2 batches) Remove the pork from the pan and return the onions with 1-2 tbs red Thai curry paste and the flour. Stirring well, add the coconut milk, fish sauce, mushrooms, pepper and beans.
? Bring to the boil, cover and cook gently for about 5 minutes, until the pork and sauce are just boiling and the beans are cooked but still crunchy.
Just before serving, add the lime juice and zest, plus lots of parsley or coriander. taste for seasoning and serve with rice.
Scampi Provencal
This recipe has been in the family for years and adapted along the way.. here’s the current adaptation.
1 red pepper
1 green pepper
1 clove of garlic
1 onion
1 tablespoon tomato puree
1 teaspoon dried oregano
1 tin chopped tomatoes
350g Prawns (I tend to use giant cooked prawns)
Method:
? Chop peppers, onion garlic and soften in a pan.
? Sprinkle in dried oregano, chopped basil and season with salt and pepper.
? Add the tin of tomatoes and prawns, mixing well, before adding the tomato puree.
? Pop the lid on and simmer for 10 or so minutes, until piping hot.
? Serve with rice and salad or Ciabatta bread.
The best bit – prepare ahead.
This recipe works really well hot or cold, so can be cooked ahead of time, simply reheating if required before serving. It also freezes well, so freeze once cooled and allow to defrost overnight.
Prawn Linguine – Jamie Oliver
This is a super easy supper recipe, it’s best prepared and served immediately.
350g Dried Linguine 1 Fresh red chilli (4 Anchovy Fillets – we don’t add these) 1 Good pinch of ground cinnamon 1 pinch of saffron 360 g raw peeled prawns 2 cloves of garlic 500g passata 1 Lemon 30g Parmesan Cheese A couple of sprigs of fresh basil
? Put the water for the pasta in a sauce pan on to boil.
? Finely chop the chilli and put in a deep frying pan with the anchovy (if using and some of it’s oil. Turn up the heat.
?Add the cinnamon, saffron and prawns.
? Squash in the unpeeled garlic with a garlic crusher, add the passata and bring to the boil.
? Strain the pasta when it is ready and add it to the sauce. Transfer to hot dishes to serve and add seasoning, lemon juice, grated parmesan and chopped basil leaves.
Serves it with a side salad and crusty bread. not open for the freezer but it’s super quick to make and tastes delicious..
Jools Chicken Curry – Jools Oliver
A super simple, yet delicious meal from Jools Oliver. We have cooked this again and again and has now been christened Mums Chicken Curry, sorry Jools!
Ingredients
1 onion
4cm piece of ginger
2 cloves of garlic
olive oil
2 tablespoons tikka masala paste
3 tablespoons natural yoghurt
2 tablespoons tomato purée
8 skinless free-range chicken thighs
1 x 400 g tin of chopped tomatoes
1 x 400 g tin of green lentils
1 x 400 g tin of light coconut milk
2 handfuls of baby spinach , optional
2 tablespoons quality mango chutney
Method
? Peel and slice the onion. Peel the ginger and garlic, then finely chop or grate them on a microplane.
? Heat a lug of oil in a large pan over a medium heat, add the onions and cook for around 8 minutes, or until softened and slightly golden, stirring regularly. Add the ginger and garlic cook for a further 2 minutes.
? Meanwhile, mix the tikka masala paste, yoghurt and tomato purée together in a bowl. Halve and add the chicken thighs to the bowl. Stir everything together and get all the chicken covered in the paste mixture.
? Scrape everything into the pan, making sure you get all the paste mixture in there. Cook the chicken for 5 minutes or so, or until you see it start to colour.
?Add the tinned tomatoes, drained lentils and coconut milk. Bring to the boil, reduce the heat and simmer for 1 hour, stirring occasionally. Add splashes of water to loosen, if needed.
? When the time’s up, stir in the spinach (if using) and allow it to wilt. Next add the mango chutney and taste for seasoning.
? Pull the chicken apart with forks and stir it through. Serve with wholemeal basmati rice and yoghurt on the side, if you like.
Tips
For babies and toddlers, leave out the seasoning. Allow to cool, then chop and/or mash to the desired consistency.
Italian Chicken – Mary Berry
A super simple, supper dish and yes.. it’s an adapted Mary Berry recipe and yes you can make in advance and freeze too!!
Ingredients:
123 chicken thighs, skin removed, bone in.
1-2 tablespoons olive oil
2 large onions, roughly chopped
2 large garlic cloves, crushed
2 tablespoons plain flour
300ml (1/2 pint) chicken stock
2 tablespoons white wine vinegar
190g olive and tomato sauce (such as Scala Olive & Tomato.
Freshly chopped parsley, lots!
Method:
? Season the chicken thighs with salt and pepper.
? Heat the oil in a large pan and fry the onions and garlic for a few minutes. cover with a lid and cook gently for about 20 minutes until the onions are tender.
? Sprinkle in the flour and mix well. Draw to one side and add the stock, stirring. Return to the heat and bring to the boil. Allow to thicken, adding the white wine vinegar, and season with salt and pepper.
? Add the chicken to the pan and bring back to the boil. Cover the pan and cook over a gentle heat for 20-30 minutes (turning the chicken once) until the chicken is tender. Cut into a thigh with a sharp knife to ensure juices run clear. If still bloody, continue to cook until juices run clear.
? Stir in the whole jar of the olive and tomato sauce and heat until piping hot. Check the seasoning. If the sauce is a little thick, add a little more stock or water.
? Scatter with fresh parsley and serve with basmati and wild rice or tagliatelle and a green salad.
The best bit – to Prepare ahead: Complete to the end of step 5,24 hours ahead. Cool quickly, cover and refrigerate. Reheat carefully, gently stirring, in a pan on the hob until piping hot. Or reheat in the oven preheated to 200C/ 400F / gasn6 for about 30 minutes. Add a little stock or water if the sauce is thick.
To freeze: Freezes well. Cool the cooked chicken quickly and freeze in a freezer container for up to 3 months. Thaw for about 6 hours at room temperature or overnight in the fridge.
To cook in the Aga: Cook the onions, covered, in the Simmering Oven for about 20-30 mins until tender. Use the boiling plate for stage 3. For stage 4, use the roasting oven for about 10 minutes, and then to the simmering oven for a further 10 minutes, or until chicken is cooked.
“If you have a family that loves you, a few good friends, food on your table and a roof over your head – you’re richer than you think.”
Mary Berry Cook Now, Eat Later – one of the first books I bought as a new Mum, closely followed by Real Food – Fast! I know we’ve only just packed away the Christmas Decorations, but in our house Christmas isn’t Christmas until Mary’s Christmas Collection makes an appearance! There are also some fabulous meals for that little extra special occasion too.
All these meals have all been big hit in our house and I really hope they’ll be a big success in your home too. Let me know which ones you try and which you”l be adding to your regular menu…
Have a great weekend, stay happy and healthy,
Love
Hi, I'm Claire
I’m the creator of Woman on a Mission, a lifestyle space dedicated to helping women bring more calm, confidence and balance into everyday life. Born from my own journey to slow down and live with greater intention, it offers inspiration around wellbeing, organisation, home and mindset, one meaningful mission at a time
Soak 4 wooden skewers in water, so they won’t burn on the barbecue. Preheat the barbecue.
