Cajun chicken traybake

Sweet onions & peppers, fluffy rice & yoghurt

Cajun chicken traybake

Cajun chicken traybake

Serves Serves 4
Time Cooks In1 hour 7 minutes (Prep 7 minutes, Cook 1 hour)
DifficultyNot too tricky
Nutrition per serving Plus
  • Calories 633 32%
  • Fat 22.5g 32%
  • Saturates 5.9g 30%
  • Sugars 12.4g 14%
  • Salt 0.5g 8%
  • Protein 34.6g 69%
  • Carbs 77.6g 30%
  • Fibre 5.8g -
Of an adult's reference intake
recipe adapted from

ONE

By Jamie Oliver
Tap For Method

Ingredients

  • 2 red onions
  • 3 mixed-colour peppers
  • 4 chicken legs, skin on, bone-in
  • 1 tablespoon Cajun seasoning
  • 4 cloves of garlic
  • olive oil
  • red wine vinegar
  • 1 mug of basmati rice (300g)
  • 4 tablespoons natural yoghurt
  • optional: extra virgin olive oil
Tap For Method

The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets.  For more information about how we calculate costs per serving read our FAQS

recipe adapted from

ONE

By Jamie Oliver
Tap For Ingredients

Method

Preheat the oven to 200°C/400°F/gas 6. Peel and halve the onions. Tear up the peppers into big chunks, discarding the seeds and stalks. Place it all in a 25cm x 35cm roasting tray with the chicken, Cajun seasoning and whole unpeeled garlic cloves. Drizzle with 1 tablespoon each of olive oil and red wine vinegar, season with black pepper and toss well, turning the chicken skin side up. Roast for 40 minutes.

Boil the kettle. Remove the tray from the oven and mash the soft garlic cloves into the tray juices, discarding the skins. Around the chicken, pour in 1 mug of rice and 2 mugs of boiling kettle water (600ml). Carefully cover with tin foil and return to the oven for 20 minutes, or until the rice is fluffy and the chicken pulls easily away from the bone.

Season to perfection, then serve with dollops of yoghurt, a pinch of black pepper, and a drizzle of extra virgin olive oil, if you like.

Tips

GO VEGGIE
Replace the chicken with scrubbed butternut squash or aubergine, cut into nice big chunks and cooked in exactly the same way.

recipe adapted from

ONE

By Jamie Oliver