Jamie Oliver’s chicken bake is perfect to make on busy weekdays (Image: Getty)
Having a homecooked dinner every day can be a struggle if you are working, but there is an easy way to make a hearty meal in no time at all.
’s chicken and mushroom bake takes only five minutes to prepare before it goes in the oven to cook for 50 minutes.
It is made with simple ingredients with many you likely already have in your kitchen cupboard, so there is no need for a long shopping trip.
On his , said: “An easy and cosy people-pleaser that uses tinned soup as a shortcut to big flavour – we love that.”
This is perfect to make during the week when you cannot be bothered to cook but are still craving something delicious to eat.
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It only takes five minutes to prepare this delicious recipe (Image: Getty)
How to make Jamie Oliver’s chicken and mushroom bake
Ingredients (serves four):
- Four large chicken thighs (skin on, bone-in)
- 400g of mixed mushrooms
- 300g of basmati rice
- 200g of frozen leaf spinach
- One tin (295g) of Campbell’s condensed mushroom soup
- One tin (400g) of butterbeans
- One lemon
- Four teaspoons of English mustard
- Olive oil
You will also need:
- Roasting tray
- Tin foil
Recipe:
To begin, preheat the oven to 200C or gas mark six.
Add one tablespoon of olive oil and a little black pepper to a roasting tray, then add the chicken and toss it until it is fully coasted.
Pour in the mushrooms, and cut up any of the larger ones so all the mushrooms are the same size.
Jamie Oliver desribed this dish as a ‘cosy people-pleaser’ (Image: Getty)
Drain the butter beans and add them to the tray along with the mushrooms and rice. Fill the bean tin with water and pour it into the tray as well.
Grate the lemon zest on top of the tray, Make sure the rice is fully submerged and the chicken thighs are at the very top skin side up. Then add the frozen spinach.
Cover the tray with tin foil, place in the oven and cook for 50 minutes. The chicken should be fully cooked and the rice should feel tender once it is ready.
Remove the foil five minutes before you take the dish out of the oven. Then once the chicken bake is ready, fluff and mix up the rice and spinach.
Mix the mustard and lemon juice into a small bowl and drizzle it over the chicken bake, then it is ready to serve.