I’m not keen on the naming given to Jamie Oliver’s Hit ‘n’ Run Traybaked Chicken recipe, but both the flavours and the concept (that you can bang the ingredients together in the oven for an hour and put your feet up) is appealing. The flavours from the tomatoes, peppers, balsamic vinegar and olive oil in this come together really well.
You can serve with some crusty bread to mop up the juices, or if you don’t trust yourself to be ‘good’, maybe a side salad or a small portion of rice or couscous (as I used) would fit the bill, but factor in the extra calories.
Recipe: Hit ‘n’ Run Traybaked Chicken
Calories: 340 per portion
Book: Jamie Oliver – Save with Jamie
Prep time: Approx 15 minutes
Cooking time: Approx 1 hour
- 4 large ripe tomatoes
- 2 red onions
- 1 red pepper
- 1 yellow pepper
- 6 skinless, boneless chicken thighs
- 4 cloves of garlic
- ½ a bunch (15g) fresh thyme
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- Flaked sea salt
- Ground black pepper
Cost per portion: Approx £1.47
Preheat the oven to 180ºC/350ºF/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, then 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 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. 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.