Hit ‘n’ Run Traybaked Chicken
This chicken traybake recipe from Jamie Oliver is a fail-safe easy dinner option, perfect for a busy weeknight when you're looking for something easy to throw together that the whole family will enjoy, with tasty ingredients that won't break the bank.
From the book
Save with Jamie
Learn how to cook on a budget with Jamie Oliver
Comforting recipes for the whole family
Good value dishes bursting with flavour
Buy From
Introduction
Everyone needs a hit ’n’ run recipe like this – it’s the kind of fallback meal you can enjoy when prep time isn’t on your side. It’s simply a case of putting together a combination of ingredients that really love each other, then just tearing, mixing, marinating and baking. It’s super quick to prepare, and you’re letting the oven do all the work.
Ingredients
| 4 | large ripe tomatoes |
| 2 | red onions |
| 1 | red pepper |
| 1 | yellow pepper |
| 6 | skinless, boneless chicken thighs |
| 4 | cloves of garlic |
| ½ a bunch (15g) | fresh thyme |
| 1 tsp | smoked paprika |
| 2 tbsp | olive oil |
| 2 tbsp | balsamic vinegar |
Method
Preheat the oven to 180ºC/350ºF/gas 4. Quarter the tomatoes and place them in a large baking dish or roasting tray (roughly 25cm x 30cm).
Peel the onions and cut into large wedges, then deseed and roughly chop the peppers. Add all these to the tray along with the chicken thighs.
Squash the unpeeled garlic cloves with the back of your knife and add to the tray, then pick over the thyme leaves and sprinkle over the paprika.
Add the oil, balsamic and a good pinch of salt and pepper. Toss everything together really well to coat, then spread across the tray, making sure the chicken isn’t covered by the vegetables. Roast for around 1 hour, or until the chicken is golden and cooked through, turning and basting it a couple of times during cooking with the juices from the tray. Serve the traybake with a lovely green salad on the side. You could also buddy it up with a little rice, polenta or a loaf of crusty bread to mop up the juices.
Cook’s Tip: Roasting garlic cloves whole in their skins makes them really sweet – don’t waste that lovely soft flesh, squeeze it out and enjoy it!
Nutritional information: 340 calories
Reviews
3 Ratings
Have you tried this recipe? Let us know how it went by leaving a comment below.
Thank you for your rating. Our team will get back to any queries as soon as possible but this may take a little longer than usual over the Christmas period.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use.
3 Comments
