Feed the whole family without any fuss with these deliciously simple recipes from television presenter and judge Chris Bavin.
This chicken and cherry tomato tray bake is even cheaper to make with chicken mini fillets
If you have a local butcher, ask if they have chicken mini fillets – the little fillet underneath the main chicken breast.
These are slightly cheaper than regular chicken breasts and I find they’re great to cook with because they don’t dry out as quickly as larger chicken breasts.
- 650g (1lb 6¼oz) chicken mini fillets
- 2tsp smoked paprika
- 3tbsp olive oil
- 1tsp dried oregano or thyme
- Salt and freshly ground black pepper
- 2 garlic cloves, sliced
- 1 red pepper, deseeded and sliced
- 1 aubergine, cut into 2cm cubes
- 1 fennel bulb, sliced
- 400g (14oz) cherry tomatoes
- A handful of basil leaves
- 3tbsp shop-bought pesto
- Couscous (with optional herbs), mashed potatoes or new potatoes, to serve
- Dollops of crème fraîche, to serve
Preheat the oven to 190°C/fan 170°C/gas 5. Place the chicken in a large roasting dish, add the paprika, oil, and oregano or thyme, season, and then toss everything together so the chicken is nicely coated all over.
Add the garlic, red pepper, aubergine, fennel and cherry tomatoes. Mix all the ingredients again then pop in the oven and roast for 20-25 minutes, or until the chicken is cooked all the way through.
Take the chicken out of the oven, scatter with a few basil leaves, then drizzle the pesto all over. Serve alongside some couscous (stirring in some extra herbs if you like), or with mashed potatoes or new potatoes, and a good dollop of crème fraîche on top.
Good Food Sorted by Chris Bavin is published by Dorling Kindersley, £18.99. To order a copy for £15.19 call 0844 571 0640, p&p free on orders over £15. Offer valid until 31/08/2019. Photos: Andrew Burton