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Deciding what to prepare for dinner can prove difficult, particularly as many recipes branded "quick and easy" frequently feature an extensive list of ingredients and countless steps. This is why most new recipes I discover online and choose to try tend to be traybakes or one-pot dishes. They offer an excellent solution for feeding the family, as the chicken and vegetables are all cooked together in one large tray in the oven.

I'm a fan of chicken traybake recipes, and I've prepared two that have particularly impressed me - they're quite similar, yet they originate from two different celebrity chefs: Rick Stein and Mary Berry. I've made Rick Stein's chicken, lemon and garlic traybake and Mary Berry's Mediterranean all-in-one chicken. Since preparing them both, there's one that I've cooked three times in one month.

Mary Berry's Mediterranean all-in-one chicken is a fuss-free recipe that combines tender chicken with colourful vegetables, all seasoned and coated to deliver a burst of flavour.

The recipe suggests one chicken thigh and one drumstick per person, though you can use fewer portions if your household has lighter appetites. While I adhered to the recipe fairly closely, I did make two modifications. The first was removing the green olives, as they're not particularly to my taste, and the second was extending the roasting time by an additional 10 minutes after adding the courgettes.

This traybake was delightful; however, if preparing it again, I would likely substitute the preserved lemons for a standard lemon, as the salty brine coating the dish wasn't entirely to my liking.

For Rick Stein's chicken traybake recipe, he suggests using only chicken thighs arranged atop a bed of fennel, courgette slices and baby potatoes.

Much like Mary Berry's recipe, the dish incorporates lemons for flavouring; Rick's version, however, calls for fresh lemons, which delivers a considerably superior taste to both the chicken and vegetables.

Since the chicken required pan-searing prior to oven-baking, the skin crisped up magnificently and ensured the meat remained wonderfully succulent.

While Rick Stein's chicken traybake recipe involved slightly more preparation, the flavour payoff is substantially superior. I've prepared this dish three times in the past month alone.

I also appreciated the minimal ingredients required for this traybake and the lower price point when compared to Mary Berry's rather more costly recipe.