Jamie Oliver

Hit ‘n’ run traybaked chicken

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Hit ‘n’ run traybaked chicken

Serves 4
Cooks In1H 10M
DifficultyNot too tricky
Nutrition per serving
  • Calories
    340
    17%
  • Fat
    13.9g
    20%
  • Saturates
    3.2g
    16%
  • Protein
    32.6g
    72%
  • Carbs
    18.5g
    7%
  • Sugar
    15.2g
    17%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Nutrition per serving
  • Calories
    340
    17%
  • Fat
    13.9g
    20%
  • Saturates
    3.2g
    16%
  • Protein
    32.6g
    72%
  • Carbs
    18.5g
    7%
  • Sugar
    15.2g
    17%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Ingredients

  • 4 large ripe tomatoes
  • 2 red onions
  • 1 red pepper
  • 1 yellow pepper
  • 6 skinless, boneless free-range chicken thighs
  • 4 cloves of garlic
  • 1/2 bunch of fresh thyme
  • 1 teaspoon smoked paprika
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
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Method

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.

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.

Jamie'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!

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