Chicken thigh tray bake with pancetta, tomatoes and croutons

One-tray bake

Chicken, ciabatta croutons & pancetta

Chicken thigh tray bake with pancetta, tomatoes and croutons

50 mins

Super easy

serves 4 to 6

About the recipe

So easy – chuck everything in one tray, then bung it in the oven.


nutrition per serving

672

Calories


36.6g

Fat


9.6g

Saturates


2.4g

Sugars


48.7g

Protein


36.7g

Carbs


of an adult’s reference intake


Recipe From

Jamie Magazine

Jamie Magazine

By Georgina Hayden

Ingredients

1 bunch of fresh basil

1 bulb of garlic

1 handful of black olives

1 small ciabatta loaf

8 free-range chicken thighs or drumsticks

2 handfuls of cherry tomatoes

olive oil

1 dried red chilli

8 slices of higher-welfare pancetta or thin-sliced smoked streaky bacon

Method

  1. Preheat the oven to 180ºC/gas 4. Get a deep roasting tray big enough to fit all the chicken in one layer.
  2. Pick the basil leaves, break the bulb of garlic into cloves, then destone the olives.
  3. Rip the ciabatta into medium-sized chunks and place in the tray with the chicken, tomatoes, basil leaves, unpeeled garlic cloves and olives. Add a generous drizzle of oil, a pinch of sea salt and black pepper and the chilli.
  4. Toss to mix up well, then reposition the chicken on top. Bake in the oven, turning the chicken after 30 minutes.
  5. After another 30 minutes, drape the pancetta or bacon on top of the chicken and return to the oven for 15 minutes, until the chicken is cooked and falling off the bone. Lovely with a crisp green salad.

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