Chicken dishes for when you want something fancy-looking but quick and easy to make

A tasty traybake with a twist. Makes 20 meatballs.

400g Tenderstem broccoli, rough stems trimmed and thick pieces cut lengthways

4 tbsp olive oil

1/2 tsp dried red chilli flakes (more if desired)

2 garlic cloves, minced

15g parsley leaves and fine stems, roughly chopped

450g chicken or turkey mince

Grated Parmesan, for sprinkling (optional)

Prep the broccoli and lemon, then set up the ingredients for the meatballs.

Preheat the oven to 220°C/gas mark 8 with a rack in the middle of the oven.

In a baking tray, toss the broccoli and lemon slices with 3 tablespoons of the olive oil, plus salt, pepper and chilli flakes. Spread evenly on the tray, then set aside.

To make the meatballs, beat the egg in a mixing bowl, then add the garlic and ricotta with 1 teaspoon of salt, a few grinds of pepper, the parsley, breadcrumbs and meat with the rest of the oil. Use your hands to gently combine it.You should still see pieces of meat through the ingredients.

Lightly wet your hands with water or oil, then roll the meat into 20 loose – not tightly packed – rounds, using a gentle rolling motion (the water is important, otherwise they will stick to your hands). Place on baking parchment on the counter to make for an easier clean-up.

Nestle the meatballs in between the broccoli and lemon. Bake in the oven until the meatballs are browned and cooked through and the broccoli is crispy, about 15-20

Cheese + chicken = a match made in heaven. Serves 2. 2 garlic cloves, crushed 1 tsp dried red chilli flakes

2 skinless, boneless chicken breasts, sliced in half lengthways to form 4 thin cutlets

Salt and freshly ground black pepper minutes, shaking the tray to move the meatballs and turning it around halfway to ensure even cooking. Use this time to clean up and set the table.

Remove from the oven, squeeze over lemon juice, divide between plates, making sure to include the lemon too, and finish with Parmesan.

300g baby plum tomatoes, halved

15g basil leaves, thinly sliced or roughly torn (or left whole if small)

Preheat the oven to 200°C/ gas mark 6. Set two racks in the oven – one in the middle and the other 15cm from the grill heat source (if the grill is inside your oven).

On a baking tray, toss together the tomatoes, beans, garlic, onion, chilli flakes, oregano, chicken, olive oil, and salt and pepper, coating them well and then spreading out evenly.

Roast on the middle rack until the chicken is cooked through and the tomatoes are starting to burst, about

10 minutes.The chicken should be opaque and hot in the middle – if it isn’t put it back in for about

1-2 minutes.

Remove from the oven and turn on the grill. Stir the ingredients around a little and place a chunk of mozzarella on each piece of chicken, then scatter the rest of the cheese over the other ingredients. Place under the grill until the cheese is bubbly and just browned, about 1-3 minutes, depending on the ferocity of your grill.To serve, top with the basil, a grind of pepper and a drizzle of the extra virgin olive oil, if desired.