Jamie Oliver’s summer chicken traybake recipe is easy to prepare in only 10 minutes
This sticky chicken traybake is made with crispy potatoes and juicy tomatoes and is an easy dinner to make during a hot summer evening.
Now that the weather is getting hotter many people do not want to be huddled over a stove cooking, but there is an easy way to have a delicious dinner if you have the right recipe.
Jamie Oliver’s crispy and sticky chicken traybake is made with rich tomatoes, and roasted potatoes all mixed together in a lovely herb coating.
What is great about this recipe is that it only takes around 10 minutes to prepare before placing it in the oven, making this a great summer dinner for when you cannot be bothered cooking.
On his website, Jamie said: “This is a simple tray-baked chicken dish – the sort of food I absolutely love to eat.
“As everything cooks together in one tray, all the beautiful flavours get mixed up. This is what it’s all about! With a green salad, it’s an easy dinner. ”
How to make Jamie Oliver’s crispy chicken summer traybake
Ingredients
- 12 chicken thighs (boneless with skin on)
- 800g of baby potatoes
- 600g of cherry tomatoes
- Fresh oregano (30g)
- Red wine vinegar
- Extra-virgin olive oil
- Salt and pepper
Method
Wash the potatoes and then place them in a large saucepan with salted boiling water, then boil until fully cooked.
While the potatoes are cooking, preheat the oven to 200C (or Gas Mark 6).
Cut each chicken thigh into three strips and place in a bowl, then rub the chicken strips with olive oil, season with salt and pepper, then move around the bowl to coat.
Place a large frying pan on the stove, heat some oil, then place the chicken skin-side down in the pan, then cook for 10 minutes or until almost cooked. Once ready, remove the chicken from the pan and place it in a large roasting tray.
Prick the cherry tomatoes with a knife, then place them in a bowl and cover them with boiling water. Leave the tomatoes for a minute or so, and once cooled down pinch off the skins, then place in the roasting tray.
Jamie said: “You don’t have to, but by doing this they will become lovely and sweet when cooked, and their intense flavours will infuse the potatoes.”
Once the potatoes are cooked, drain them in the colander, then lightly crush each one with your thumb and then place in the roasting tray.
To make a coating, place the oregano leaves in a bowl along with a pinch of salt. Mix in four tablespoons of extra virgin olive oil, and red wine vinegar, then season with pepper.
Mix the oregano coating, then pour it into the roasting tray and carefully toss the chicken strips, tomatoes and potatoes until everything is mixed together.
Place the roasting tray in the oven and cook for 40 minutes until everything is crispy and golden.
Your tasty chicken summer traybake is now ready to serve. Jamie suggests serving with a rocket salad with a lemon juice dressing and a glass of white wine.
