Chicken traybake
Feb. 2nd, 2025 10:34 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
crimsoncurrentHow 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.
Picture of chicken traybake
Picture of chicken traybake
© 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.
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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.
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.
Picture of chicken traybake
Picture of chicken traybake
© 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.
Related video: Creamy Chicken and Chorizo 30 Minute Mid Week Meal Recipe (Manifest Life Now)
We're going to season our boneless,
Current Time 0:07
/
Duration 0:36
Manifest Life Now
Creamy Chicken and Chorizo 30 Minute Mid Week Meal Recipe
0
View on Watch
View on Watch
More videos
30 minute meal attempt - MYVIRGINKITCHEN
Barry Lewis/Barry Lewis
30 minute meal attempt - MYVIRGINKITCHEN
Smothered Chicken Deluxe - Glen And Friends Cooking
Glen And Friends Cooking/Glen And Friends Cooking
Smothered Chicken Deluxe - Glen And Friends Cooking
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.