One tray, three ways: Neven Maguire’s traybake recipes make light work of family mealtime

Lemon & Balsamic Glazed Chicken Tray Bake

Prep Time: 15 minutes

Cook Time: 35 minutes

Serves: 4

Ingredients

2 Tbsp Simply Better Cold Pressed Irish Rapeseed Oil

8 Simply Better Irish Corn Fed Chicken Thighs

25g Butter

500g Baby Potatoes, cut into halves or quarters

1 Tbsp Fresh Parsley, chopped

Sea Salt & Freshly Ground Black Pepper

1 Large Courgette, sliced thickly

1 Red Onion, sliced into chunks

1 Punnet of Cherry Tomatoes

1 Red Pepper, sliced

For The Dressing

2 Tbsp Simply Better Balsamic Vinegar of Modena

2 Tsp Simply Better Organic Cajun Spice Seasoning

2 Tbsp Simply Better Orange Blossom Honey

Zest of 1 Lemon

2 Tbsp of Lemon Juice

1 Tsp Fresh Thyme Leaves

Method

1. Preheat the oven to 180°C (350°F/Gas Mark 4).

2. To make the dressing, mix all of the ingredients in a small bowl and stir well to combine.

3. Heat the rapeseed oil and the butter in a non-stick frying pan over a medium heat. Season the skin of the chicken with salt and pepper before placing skin side down on the pan. Season the flesh side of the chicken and allow to cook for 2-3 minutes skin side down to achieve a good colour. Don’t be tempted to turn the chicken too soon. After 2-3 minutes, turn over the chicken and cook for another 2-3 minutes until the chicken is sealed.

4. Place the potatoes into a roasting dish or large baking tray along with the courgette, red onion and pepper. Carefully transfer the chicken thighs to the dish or tray and nestle them among the potatoes and vegetables. Pour over the dressing.

5. Transfer to the preheated oven and cook for 20 minutes. Then remove the tray from the oven and add the cherry tomatoes. Return the tray to the oven for a further 10 minutes until the chicken is cooked through. Once cooked, sprinkle over the chopped parsley and serve straight to the table.

One Tray Lamb Mezze

Prep Time: 15 minutes

Cook Time: 40 minutes

Serves: 4

Ingredients

370g Simply Better Connemara Hill Lamb Fresh Irish Lamb Mince

1 Simply Better Free Range Corn Fed Large Egg

2 Tbsp Simply Better Terra Di Bari Bitonto Extra Virgin Olive Oil

100g Simply Better Barrel Aged Greek Feta, crumbled

1 Tbsp Simply Better Handmade Caramelised Red Onion Relish

50g Simply Better Rustic Ciabatta Breadcrumbs

100g Simply Better Italian La Bella Della Daunia DOP Green Olives, halved

Simply Better Wild Atlantic Sea Salt with Organic Herbs

1 Tsp Fresh Mint

2 Red Onions, cut into wedges

2 Tbsp Fresh Flat Leaf Parsley, chopped

2 Large Potatoes, cut into wedges

1 Courgette, cut into batons

12 Cherry Tomatoes

Freshly Ground Black Pepper

Method

1. Preheat the oven to 200°C (400°F/Gas Mark 6).

2. Place the lamb, breadcrumbs, egg, and mint, one tablespoon of parsley, red onion relish and seasoning in a bowl. Using your hands, mix until well combined and shape into eight, even-sized patties. Place in a large, shallow roasting tin.

3. Place the onion wedges around the lamb patties with the potato wedges, courgette batons and cherry tomatoes. Drizzle over the olive oil and season to taste.

4. Roast for about 40 minutes, turning everything once, until the lamb patties are cooked through and vegetables are all tender and lightly charred.

5. Remove the tin from the oven and scatter over the feta cheese and green olives with the rest of the parsley. Bring straight to the table to allow everyone to help themselves.

Sausage Tray Bake

Prep Time: 15 minutes

Cook Time: 30 minutes

Serves: 4

Ingredients

12 Simply Better Irish Pork Spring Onion & Black Pepper Sausages

500g Baby Potatoes, cut in halves or quarters depending on the size

1 Large Red Onion, cut into wedges

1 Large Red Pepper, roughly chopped

1 Courgette, sliced

250g Cherry Tomatoes

2 Sprigs Thyme, leaves picked off

For The Dressing

4 Tbsp Simply Better Balsamic Vinegar of Modena

4 Tbsp Simply Better Organic Grade A Canadian Maple Syrup

1 Heaped Tsp Simply Better Irish Made Wholegrain Mustard with Orange Blossom Honey

2 Garlic Cloves, peeled and crushed

Method

1. Preheat the oven to 200°C (400°F/Gas Mark 6).

2. Place all of the dressing ingredients in a bowl and mix to combine.

3. Place the sausages, potatoes and vegetables on a large baking tray, drizzle over the prepared dressing and mix everything to ensure they are well coated in the dressing. Sprinkle over the thyme leaves.

4. Place the tray in the oven and cook for 25-30 minutes, turning halfway through cooking, until the sausages and potatoes are cooked through.

5. Serve straight to the table and let everyone help themselves.

All ingredients available at Dunnes Stores