Jamie Oliver's 'delicious' one-pan summer chicken recipe is the perfect mid-week meal
Undecided on what to have for dinner this evening? Well, look no further than this one-pan dish.
If you're looking for some new food inspiration then you might want to make note. As chef Jamie Oliver has shared his hearty recipe for a one-pan summer chicken with tomatoes, new potatoes and chorizo.
According to the chef's website, it reads: "I’m celebrating one of the summer’s most famous fruits – bang-in-season tomatoes – as well as baby new potatoes in this delicious chicken traybake.
"It’s a gorgeous dish for sharing with family and friends and showcases the bounty of the season in a seriously tasty way.”
Even better it is gluten-free and dairy-free with the dish serving four people and a cooking time of just one hour.
How to make Jamie Oliver's one-pan summer chicken recipe:
Ingredients
800g baby new potatoes
Eight free-range chicken thighs, skin-on, bone-in
Olive oil
One bunch of soft herbs, such as oregano, marjoram, parsley, basil, mint (30g)
½ a lemon
100g higher-welfare chorizo
600g ripe mixed-colour tomatoes
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Method
First, you will need to preheat the oven to 190ºC/375°F/gas 5.
Next, scrub the potatoes, then parboil in a large pan of boiling salted water for 10 minutes and then drain.
Toss the chicken with one tablespoon of olive oil and a pinch of sea salt and black pepper, then place skin-side down in a large wide casserole pan on medium-high heat. Cook this for around 10 minutes, or until the skin is beautifully golden and then turn over.
Then pick most of the herbs into a pestle and mortar, add a pinch of salt and bash to a paste. Muddle in three tablespoons of olive oil and the juice of half a lemon. Put this to one side.
Next, slice up the chorizo and sprinkle this into the pan. Add the drained new potatoes and toss everything together over the heat.
Add the tomatoes, you can leave any cherries whole, and halve or quarter any larger tomatoes. Pour in half the herby sauce and toss together again, then pick over the remaining herb leaves.
Arrange everything in a single layer, making sure the chicken is skin-side up, then roast for 40 minutes, or until the chicken is falling off the bone.
Drizzle over the remaining herby sauce, then serve up, spooning over the tasty juices from the bottom of the tray. Serve it with a crunchy seasonal salad and some crusty bread for mopping up.
