Finding new ideas for mid-week meals can be difficult, especially if you're the one cooking dinner every day.

Some of the most popular mid-week meals include baked potatoes, stir fry, fajitas and pasta.

However, if you're looking for something to simply put in the oven without having to prepare too much or stand over a stove then this recipe from Seasonal Spuds might be the dish for you.

The recipe, called 'Chicken, Chorizo and New Potatoes Tray Roast', includes 12 ingredients - many of which can be found in your kitchen cupboards and fridge.

Seasonal Spuds said of the recipe: "This healthy one-tray roast makes it super easy to cook a roast dinner any day of the week."

The recipe, which was created by Luke Willcox, serves four and is simple to prepare and bake.

Ingredients:

500g New/Baby Potatoes

Eight boneless and skinless chicken thighs

100g cooking chorizo, sliced

One large red onion, cut into wedges

Eight garlic cloves, peeled and roughly chopped

One courgette, chopped into slices

100g cherry tomatoes

One tsp paprika

One bulb fennel, sliced lengthways

One tbsp olive oil

Salt and black pepper to season

Juice of a lemon

Method:

1. Preheat the oven to 220C / Fan 200C / Gas 7.

2. Next, wash the potatoes, cut any large ones in half and then simmer them gently in salted water for eight to 10 minutes until they're tender. Drain off the water.

3. Put the chicken, fennel and potatoes in a large ovenproof dish, drizzle it with olive oil, sprinkle over the paprika, season and put it in the oven for 15 minutes.

4. After 15 minutes, take the dish out of the oven, and add the chorizo, tomatoes, courgette, garlic and red onion before putting it back in the oven for a further 30 minutes or until everything is cooked through.

5. Serve the dish with a drizzle of lemon juice.