ONE-TRAY dinners

They're easy and tasty, saving you time and effort during busy week nights

- ROSE FOOKS

Mediterranean-style chicken gratin

As comforting as a roast dinner but lighter on the prep work and the washing-up!

PER SERVING 717 cals, 20g fat, 11g sat fat, 79g carbs

SERVES 4 PREP 10 MINS

COOK 2 HRS

50g garlic butter

1 large onion, thinly sliced

6 thyme sprigs

4 large white potatoes, about 1.5kg, peeled and very thinly sliced

2 large courgettes, thinly sliced

4 large tomatoes, sliced

4tbsp finely grated Parmesan

500ml chicken hot stock

1tbsp wine or cider vinegar

8 whole skin-on chicken thighs

1 Heat the oven to 180C Fan/Gas 6. Put half the garlic butter in a large baking dish or roasting tin, with the onion slices, spread out in a single layer, and half the thyme sprigs. Roast for 15 mins, until the onions start to soften.

2 Reduce the oven temperature to 160C Fan/Gas 4. Scoop the onions out of the dish, discarding any large thyme stalks, to a plate. Layer the potatoes, courgettes, tomatoes, Parmesan and softened onions evenly in the dish. Season lightly with salt and pepper between the layers and finish off with a sprinkle of Parmesan.

3 Stir together the stock and vinegar, then pour over the vegetables. Cover with foil and bake for 1 hr.