£10 MEALS FOR UNDER

ONE PAN CHICKEN TRAY BAKE

We love this way of adding loads of flavour to chicken. Just coat it in pesto and breadcrumbs, whack it in the oven and let it work its magic.

You can prepare the chicken in advance. It lets the flavours develop so it’s even more delicious.

Thanks to Lidl for this week’s recipe.

You’ll need:

3 tbsp red pepper pesto 2 tbsp olive oil, plus extra for greasing 1.5 tbsp wholegrain mustard 750g potato, peeled and cut into pieces 1 squash peeled, deseeded and thickly sliced 2 large red onions, peeled and cut into thick wedges 2 leeks, trimmed and cut into chunky rounds 75g fresh white breadcrumbs (including crusts) 2 tbsp chopped fresh parsley, plus extra leaves to garnish 4 free-range chicken breast fillets Shredded baby spinach leaves, to garnish

Method:

1. Preheat the oven to 200°C/180°C fan/gas mark 6. Grease a large baking tray with a little oil. 2. Mix the pesto, olive oil and wholegrain mustard together. Put vegetables into the baking tray and spoon over two thirds of the pesto mixture. Toss until evenly coated, then roast for 15 minutes. Meanwhile, mix breadcrumbs and parsley together. Coat the chicken in the remaining pesto mix, then coat with the breadcrumbs. Use a pastry brush to dab the tops with olive oil. 3. Nestle the chicken breasts amongst the vegetables and return to the oven for 25 to 30 minutes, until it is cooked through and the vegetables are tender – gently shake the pan halfway through cooking. 4. Garnish with shredded baby spinach leaves and chopped parsley just before serving.