Jamie Oliver Traybaked Chicken

This dish is super tasty. I used 3# boneless chicken breast and cut it into tender-sized strips, which reduced the roasting time to about 30 minutes. I just prefer it to thigh. The advantage of cutting the chicken into strips is a shorter and more consistent bake. The disadvantage is that you need only 30 minutes, which means the garlic won't be mellow / edible.

The original recipe, hyperlinked below, has a slightly different name which seemed a bit aggressive, so I named it after the author here instead.

Jamie Oliver Traybaked Chicken
Jamie Oliver

4 tomatoes, or, 1 pint cherry tomatoes
2 red onions, in quarters
1 red bell pepper, in chunks
1 yellow bell pepper, in chunks
3 pounds boneless, skinless chicken, in strips
4 cloves garlic, unpeeled, smashed
1/2 bunch thyme
1 tsp smoked paprika
2 T balsamic vinegar

Preheat the oven to 350.

Quarter the tomatoes and place them in a large bowl. Add onions, peppers, garlic, and chicken.

Top with thyme leaves and sprinkle over the paprika. Then add 2 T oil and a pinch of salt and pepper. Toss together to coat, then spread onto your cooking tray.

Roast for around 30 minutes, or until the chicken is golden and cooked through.

Comments

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