Jamie Oliver’s Hit ‘n’ run pan-baked chicken

Total 1 hour 10 min
Makes 4 Servings

Jamie Oliver came by our kitchen for a visit, and shared some recipes with us from his new cookbook, Save with Jamie.

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Ingredients

4
large ripe tomatoes
2
red onions
1
1
yellow bell pepper
6
skinless, boneless chicken thighs
4 cloves
1/2 bunch
fresh thyme, (1/2 oz)
1 tsp
smoked paprika
2 tbsp
olive oil
2 tbsp
balsamic vinegar

Instructions

  • PREHEAT the oven to 350F. Quarter the tomatoes and place them in a large baking dish or roasting pan (roughly10 × 12 in.). Peel the onions and cut into wedges, then seed and roughly chop the peppers. Add all these to the pan along with the chicken thighs.
  • SQUASH the unpeeled garlic cloves with the back of your knife and add to the pan, 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 pan, 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 pan. Serve the panbake 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.

Nutrition

Calories 340
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Issue: November 2013

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Photo credit: amie Oliver's Hit n' run pan-baked chicken</br>Photo, David Loftus.

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