This easy and delicious Jamie Oliver chicken traybake is a perfect weeknight dinner. With juicy tomatoes, smoky paprika, and colorful peppers, it’s full of flavor and simple to make. You can easily swap in your favorite veggies, making it a flexible and nutritious dish for the whole family.
Ingredients Needed
- 4 large ripe tomatoes (about 400g / 14 oz)
- 2 red onions
- 1 red pepper
- 1 yellow pepper
- 6 free-range chicken thighs (skin off, bone out)
- 4 cloves of garlic
- ½ bunch of fresh thyme (about 10g / 0.35 oz)
- 1 teaspoon smoked paprika
- Olive oil (about 2 tablespoons)
- 2 tablespoons balsamic vinegar
- Sea salt and black pepper
How To Make Chicken Tray Bake
- Preheat the oven: Preheat your oven to 180ºC (350ºF/gas mark 4).
- Prepare the vegetables: Quarter the tomatoes and place them in a large baking dish (roughly 25cm x 30cm / 10in x 12in). Peel and cut the onions into wedges, then deseed and roughly chop the red and yellow peppers. Add these to the baking dish.
- Add the chicken and garlic: Place the chicken thighs in the dish with the vegetables. Squash the unpeeled garlic cloves with the back of a knife and add them to the tray.
- Season: Pick the thyme leaves and scatter them over the chicken and vegetables. Sprinkle the smoked paprika, sea salt, and black pepper over everything.
- Drizzle and toss: Add the olive oil and balsamic vinegar, then toss everything well to coat. Spread everything evenly across the tray, making sure the chicken isn’t covered by the vegetables.
- Roast: Roast for around 1 hour, or until the chicken is golden and cooked through. Turn and baste the chicken a couple of times during cooking with the juices from the tray.
- Serve: Serve the traybake with a fresh green salad, rice, polenta, or crusty bread to mop up the juices.
Recipe Tips
- Don’t overcrowd the tray: Make sure the chicken is not covered by the vegetables. This allows it to roast properly and get golden and crispy.
- Baste the chicken: Turn the chicken and baste it with the juices from the tray a couple of times during cooking to keep it moist and flavorful.
- Choose your vegetables wisely: You can swap the peppers or tomatoes with other vegetables like zucchini or aubergine, but be mindful that softer vegetables may cook faster.
- Adjust the seasoning: Taste the veggies before roasting and add extra salt, pepper, or balsamic vinegar if needed to suit your flavor preferences.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover chicken traybake cool to room temperature. Then, store it in an airtight container in the fridge for up to 3 days.
- Freeze: Allow the dish to cool completely, then transfer it to an airtight container or freezer bag. It can be frozen for up to 2 months. To serve, thaw overnight in the fridge before reheating.
- Reheat: Preheat the oven to 180ºC (350ºF). Place the chicken traybake in an oven-safe dish and cover with foil. Heat for 20-25 minutes or until warmed through.
Nutrition Facts
Serving Size: 1 serving (of 4 servings)
- Calories: 424
- Total Fat: 15g
- Saturated Fat: 2g
- Cholesterol: 96mg
- Sodium: 250mg
- Potassium: 1300mg
- Total Carbohydrate: 37g
- Dietary Fiber: 7g
- Sugars: 12g
- Protein: 36g
Try More Jamie Oliver Recipes:
- Jamie Oliver Chicken and Chorizo Paella
- Jamie Oliver Chicken and Mushroom Pasta
- Jamie Oliver Tunisian Prawn Spaghetti
- Jamie Oliver Chicken Balti
Jamie Oliver Chicken Tray Bake
Description
This easy and delicious Jamie Oliver chicken traybake is a perfect weeknight dinner. With juicy tomatoes, smoky paprika, and colorful peppers, it’s full of flavor and simple to make. You can easily swap in your favorite veggies, making it a flexible and nutritious dish for the whole family.
Ingredients
Instructions
- Preheat the oven: Preheat your oven to 180ºC (350ºF/gas mark 4).
- Prepare the vegetables: Quarter the tomatoes and place them in a large baking dish (roughly 25cm x 30cm / 10in x 12in). Peel and cut the onions into wedges, then deseed and roughly chop the red and yellow peppers. Add these to the baking dish.
- Add the chicken and garlic: Place the chicken thighs in the dish with the vegetables. Squash the unpeeled garlic cloves with the back of a knife and add them to the tray.
- Season: Pick the thyme leaves and scatter them over the chicken and vegetables. Sprinkle the smoked paprika, sea salt, and black pepper over everything.
- Drizzle and toss: Add the olive oil and balsamic vinegar, then toss everything well to coat. Spread everything evenly across the tray, making sure the chicken isn’t covered by the vegetables.
- Roast: Roast for around 1 hour, or until the chicken is golden and cooked through. Turn and baste the chicken a couple of times during cooking with the juices from the tray.
- Serve: Serve the traybake with a fresh green salad, rice, polenta, or crusty bread to mop up the juices.
Notes
- Don’t overcrowd the tray: Make sure the chicken is not covered by the vegetables. This allows it to roast properly and get golden and crispy.
- Baste the chicken: Turn the chicken and baste it with the juices from the tray a couple of times during cooking to keep it moist and flavorful.
- Choose your vegetables wisely: You can swap the peppers or tomatoes with other vegetables like zucchini or aubergine, but be mindful that softer vegetables may cook faster.
- Adjust the seasoning: Taste the veggies before roasting and add extra salt, pepper, or balsamic vinegar if needed to suit your flavor preferences.
Jamie Oliver Chicken Tray Bake