Sarah Butler: These chicken traybake and Thai red curry recipes are midweek meal-makers

"...if you’re thinking ahead, both recipes are ideal for batch cooking, giving you leftovers that are just as tasty the next day."

If you’re a busy parent looking for wholesome, flavour-packed meals that the whole family will enjoy, these two recipes are here to save your weeknights. 

First up is the Chicken Tray Bake—a one-tray wonder that’s as simple as it is delicious. 

With juicy chicken breasts, colourful roasted vegetables, and aromatic herbs all baked together, it’s a fuss-free meal with minimal prep and even less washing up. 

It’s perfect for hectic evenings when you want something hearty and nourishing without spending hours in the kitchen. 

Plus, it’s incredibly flexible—just use whatever veg you have on hand and serve it with your family’s favourite side.

Next, spice up your dinner routine with a comforting Thai Red Curry that’s both family-friendly and packed with flavour. 

This dish brings together tender poached chicken, warming spices, and a rich coconut sauce that’s easy to adjust to suit all tastebuds. 

It’s a great way to introduce your kids to gentle Thai flavours without overwhelming them. Serve it with fluffy jasmine rice and a sprinkle of fresh herbs for a vibrant, satisfying meal. 

And if you’re thinking ahead, both recipes are ideal for batch cooking, giving you leftovers that are just as tasty the next day.

Chicken Tray Bake

recipe by:Sarah Butler

When life gets hectic and dinner needs to be quick, wholesome, and satisfying, this Chicken Tray Bake is your go-to solution.

Servings

4

Preparation Time

 10 mins

Cooking Time

 60 mins

Total Time

 1 hours 10 mins

Course

 Main

Ingredients

• 3–4 tbsp olive oil

• 2 large tomatoes, quartered

• 1 white onion, quartered

• 1 red onion, quartered

• 2 peppers (any colour), cut into chunks

• ½ head broccoli, broken into florets

• 4 garlic cloves, peeled and flattened

• 4 chicken breasts

• 1 tbsp each of thyme, rosemary, oregano

• 30g melted butter

• 1 tbsp tomato purée and 1 tsp paprika mixed with 50ml water

• Wedge of lemon

• Salt and freshly ground pepper

Method

1. Preheat oven to 200°C, 180°C fan, gas 6

2. Place the tomatoes, onions, peppers, broccoli, and garlic on a large roasting tray.

3. Drizzle with 1–2 tbsp olive oil and mix to coat.

4. Season the chicken and add to the tray.

5. Sprinkle with the herbs, drizzle with the remaining oil and melted butter.

6. Pour over the purée mixture and squeeze of lemon.

7. Roast for 50–60 minutes, turning occasionally.

8. Cover loosely after 35 minutes, if needed.

9. Serve with your choice of sides.

Sarah’s secret

Why not roast some extra chicken while making this? 

It will keep perfectly in the fridge for making tasty midweek sandwiches.

Thai Red Curry

recipe by:Sarah Butler

This Thai Red Curry is the perfect way to introduce bold, aromatic dishes to your weekly rotation without overwhelming young taste buds.

Servings

4

Preparation Time

 15 mins

Cooking Time

 40 mins

Total Time

 55 mins

Course

 Main

Ingredients

• 4 chicken breasts

• 2 star anise (you will find this in the spice section)

• 1 chicken stock cube

• 2 bay leaves

• 2 kaffir lime leaves (not essential if you don’t have them)

• Salt and freshly ground pepper

• 2 tbsp vegetable oil

• 4 garlic cloves, minced

• 1 inch ginger, grated

• 2 stalks lemongrass, finely chopped

• 1 red chilli, finely chopped

• 3 tbsp Thai red curry paste

• 400ml coconut cream or coconut milk (half of each can be used)

• 1 tbsp fish sauce

• 1 tbsp light soy sauce

• 1 tbsp brown sugar

• Sweet basil leaves, to garnish (regular basil can be substituted)

• Raw chilli, finely sliced (optional garnish)

Method

1. Half-fill a saucepan with water and bring to a simmer.

2. Add chicken breasts, star anise, stock cube, one bay leaf, one lime leaf, and a little salt and pepper.

3. Simmer for 25 minutes until chicken is fully cooked. Remove and set aside.

4. In a deep frying pan or casserole pot, heat 2 tbsp vegetable oil on medium.

5. Add the garlic, ginger, lemongrass, and chilli; fry for one minute.

6. Add the red curry paste and combine with the ingredients for another minute.

7. Add the coconut cream/milk, one lime leaf, one bay leaf, fish sauce, soy sauce, and brown sugar. Simmer for 5–10 minutes.

8. Season to taste. Remove and dispose of bay leaf and lime leaf.

9. (Optional) Blend the sauce for a smoother finish, then return to the pan.

10. Shred cooked chicken into bite-sized pieces and add to sauce. Simmer for a few extra minutes.

11. (Optional) To thicken the sauce, mix 1 tbsp cornflour with 2 tbsp cold water and stir in, or simmer longer to reduce.

12. Serve with fluffy jasmine rice and garnish with sweet basil leaves and finely chopped chilli.

Sarah’s secret

I freeze my ginger, chilli, and lemongrass so I can make this anytime I crave it.

This dish is also delicious with a side of steamed sugar snaps or green beans.

A great recipe for batch cooking—leftovers taste even better the next day.