A tray bake should be something we should all master as it equals = easy, speedy dinners and minimal washing up! its my equivalent of an easy oven meal!
You need to think about what size your cutting your veggies and potatoes and meat etc so they are cooking at the same time as you do not want huge chunks of potatoes that will take 50 minutes but your fish will be done in 20 minutes so try to think through the size of what your putting in, so it cooks at the same time.
So, as pictured, how about Chicken, with chorizo, red onion, rosemary, potato, garlic and vine tomatoes. Place your potato wedges (do not worry about peeling just wash the skin) at the bottom of the tray which have been lightly oiled with salt and pepper, then place on the bottom of the tray, then place the chicken breasts (if they are really large i would cut these in half to cut the cooking time down. Put the chorizo chunks over with the red onion chunks, garlic cloves and rosemary sprigs. massage in some oil, and tuck the garlic cloves and rosemary under the chicken so they do not burn and the flavour goes into the chicken. I place the tomatoes on top of the tray 15 minutes in to the cooking time as these do not need the whole cooking time. Place in the oven at 180′ (fan) 200′ non fan assisted oven for 30 mins or until the potatoes and chicken is cooked. (feel free to put other vegetables in if you like such as butternut squash or courgettes.
How about chicken, lemon and thyme. Again place potato wedges at the bottom of the oven proof dish, followed by your chicken, with halves of lemon and fresh thyme, with onion wedges, garlic, courgettes, yellow pepper, and butternut squash, season with black ground pepper and salt and massage with olive oil before cooking. When cooked take the lemon which will now be caramalised and squueze over the chicken which will be lovely and sticky lemon juice.
How about a pork chop dinner. Choose some root vegetables, like potatoes, parsnips, carrots, turnips and cut into large chunks. Take about 3 tbsp of olive oil and two tbsp of mustard and mix together with a pinch of salt and pepper. Pour over the vegetables and cook for 20 minutes. Remove put a handful of sage leaves and add the pork chops and a drizzle of honey and cook for a further 15 minutes.