Sometimes, come the end of a busy day, what is needed is an easy and fuss free supper.
If that is the case, look no further than this recipe from Jamie Oliver's Save With Jamie book.
With the slightly odd title of 'hit 'n' run traybaked chicken', it is very easy - only a little peeling and chopping required - and very tasty.
4 large tomatoes
2 red onions
1 red or orange pepper
1 yellow pepper
6 skinless, boneless chicken thighs
4 cloves of garlic
small bunch of fresh thyme
1 teaspoon smoked paprika
( my smoked paprika is very hot, so I used half this )
2 tablespoons olive oil
2 tablespoons balsamic vinegar
Preheat the oven to 180c/350F/gas 4
Prepare and roughly chop the vegetables.
Place in a large roasting dish or tin.
Add the chicken, squashed, unpeeled garlic, thyme leaves, paprika, oil, balsamic vinegar and season with salt and pepper.
Toss everything together and spread out making sure the chicken is on top.
Roast for about an hour basting with the cooking juices a couple of times.
..... and after....