This chicken traybake is easy to make as a weekday dinner (Image: Getty)
It can be difficult to decide what to make for dinner, especially if you do not one to cook something complicated after a long day.
crispy and sticky chicken traybake is perfect as an easy midweek dinner as it incredibly easy to prepare.
In his book ‘Jamie At Home’, the chef said: “This is a simple tray-baked chicken dish – the sort of food I absolutely love to eat.
“As everything 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.”
This delicious dish is perfect for families as it serves four people and is made with seven ingredients you likely already have at home so you can make this mouthwatering dinner without a long complicated shopping list.
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This is the perfect dish to warm you up during the cold winter weather (Image: Getty)
How to make Jamie Oliver’s crispy and sticky chicken traybake
Ingredients
- 12 chicken thighs (skin on, bone out)
- 800g of baby potatoes
- 600g of cherry tomatoes
- One bunch of fresh oregano (30g)
- Red wine vinegar
- Extra virgin olive oil
- Salt and pepper
Recipe
To begin, wash the potatoes and place them in a large pot filled with salted boiling water. Boil them until they are fully cooked (which should take about 15 to 20 minutes).
While the potatoes are cooking, preheat the oven to 200C or Gas Mark 6.
Cut each chicken thigh into three strips, then cover with olive oil and place in a bowl. Season with salt and pepper then toss the chicken strips until they are fully coated.
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Jamie Oliver desribed this dish as ‘sort of food I absolutely love to eat’ (Image: Getty)
Heat up a frying pan on the stove, and make sure it is big enough to cook all the chicken strips in one layer.
Add the chicken to the pan skin side down and cook for 10 minutes or until the chicken is almost fully cooked. Then add the chicken to a large roasting tray.
Use a sharp knife to prick the tomatoes all over. Place them in a large bowl and cover with boiling water.
Leave the tomatoes for roughly one minute and then drain. Once the tomatoes have cooled down you can pinch off their skins.
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 have cooked, drain them and lightly crush them by pressing down on them with your thumb or a glass
Place the oregano leaves in a bowl (or a pestle and mortar if you own one). Add a pinch of salt three tablespoons of extra virgin olive oil, and a splash of red wine vinegar. Crush the oregano leaves with the back of a spoon and mix everything together.
Add the chicken, potatoes and tomatoes to the roasting tray. Drizzle with the oregano-infused oil and toss everything together until fully coated.
Place in the oven and cook for 40 minutes until everything is golden. Your mouthwatering chicken bake will then be ready to serve.