Hit ‘n’ run traybaked chicken

With tomatoes, peppers & smoked paprika

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Hit ‘n’ run traybaked chicken

Hit ‘n’ run traybaked chicken

Serves 4
Cooks In1H 10M
DifficultySuper easy
Nutrition per serving
  • Calories 301 15%
  • Fat 15.2g 22%
  • Saturates 3.2g 16%
  • Sugars 13.4g 15%
  • Salt 0.8g 13%
  • Protein 24.8g 50%
  • Carbs 17g 7%
  • Fibre 8.3g -
Of an adult's reference intake
recipe adapted from

Save with Jamie

By Jamie Oliver
Tap For Method

Ingredients

  • 4 large ripe tomatoes
  • 2 red onions
  • 1 red pepper
  • 1 yellow pepper
  • 6 free-range chicken thighs , skin off, bone out
  • 4 cloves of garlic
  • ½ a bunch of fresh thyme
  • 1 teaspoon smoked paprika
  • olive oil
  • 2 tablespoons balsamic vinegar
Tap For Method
recipe adapted from

Save with Jamie

By Jamie Oliver
Tap For Ingredients

Method

  1. Preheat the oven to 180ºC/350ºF/gas 4.
  2. 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.
  3. 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.
  4. Add 2 tablespoons of oil, the balsamic and a good pinch of sea salt and black pepper. Toss everything together really well to coat, then spread across the tray, making sure the chicken isn’t covered by the vegetables.
  5. 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.
  6. 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.

Tips

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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