Jamie Oliver’s Hit n’ Run Tray Baked Chicken
Ingredients
- 4 large ripe tomatoes
- 2 red onions
- 1 red pepper
- 1 yellow pepper
- 6 skinless, boneless higher-welfare chicken thighs (I used chicken breasts)
- 4 cloves of garlic
- ½ a bunch of fresh thyme (15g)
- 1 teaspoon smoked paprika
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
Method
- Preheat the oven to 180°C/ 350°F/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.
- 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 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 tray-bake 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.
- 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!
