This delicious quick and tasty traybake takes no time at all to put together after a busy day at work.

Succulent tender chicken thighs, colourful butternut squash, onions and mushrooms all baked together in the oven then drizzled with chutney and vinegar sauce and garnished with crispy sage leaves. For a veggie version use goats cheese instead of chicken.

Serve with hot new potatoes and vegetables.

Serves 2

1tbs rapeseed oil

10 – 12 sage leaves, washed and dried thoroughly

300g butternut squash, deseeded and cut into 1cm thick slices, (peeled if preferred)

1 red onion, peeled and cut into wedges

1 onion, peeled and cut into wedges

4 boneless skinless chicken thighs, trimmed and cut in halves

100g mushrooms, cleaned and halved

50g apple chutney

1tbs balsamic vinegar

Method

Preheat the oven to 200°C, gas 6, 400°F

Heat the oil in a large, lidded pan, once hot, scatter in the sage leaves and fry briefly for about 20 seconds until they sizzle and crisp, take care not to let them burn. Left out with a slotted spoon and leave to drain on kitchen paper until you need them.

Add the squash slices to the pan and fry briefly on both sides. Tip into a large roasting tin, scatter with the onions and roast for 10 minutes.

Season the chicken with salt and black pepper and fry briefly in the same pan, turning once until lightly golden brown. Add to the roasting tin with the mushrooms and return to the oven for a further 20 – 25 minutes or until cooked through and the chicken juices run clear and there is no pink meat.

Combine the chutney and balsamic vinegar in a small bowl. Divide the traybake between two serving plates. Tip the chutney mixture into the roasting tin and heat through slightly on a high het just to warm through, adding a splash of water to loosen if needed.

Spoon over the chicken and serve scattered with the crispy sage.