How to Make Delicious 3. (DINNER) Hit ‘n’ Run Tray Baked Chicken

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3. (DINNER) Hit ‘n’ Run Tray Baked Chicken. Peel the onions and cut into large wedges, then deseed and roughly chop the peppers. Add all these to the tray along with the chicken thighs. Hit 'n' Run Traybaked Chicken This chicken traybake recipe from Jamie Oliver is a fail-safe easy dinner option, perfect for a busy weeknight when you're looking for something easy to throw together that the whole family will enjoy, with tasty ingredients that won't break the bank.

3. (DINNER) Hit ‘n’ Run Tray Baked Chicken Woolworths Online supports the Responsible Service of Alcohol. So of course I made a chicken tray bake this week.. Dinner: Hit 'n' Run Traybaked Chicken by Jamie Oliver is a hearty and nutritious family dinner. You can cook 3. (DINNER) Hit ‘n’ Run Tray Baked Chicken using 12 ingredients and 6 steps. Here is how you achieve it.

Ingredients of 3. (DINNER) Hit ‘n’ Run Tray Baked Chicken

  1. It's of MACROS: 21g Protein / 16g Carbs / 9g Fats.
  2. It's 6 of free range chicken thighs.
  3. You need 4 of large ripe tomatoes.
  4. Prepare 2 of red onions.
  5. You need 1 of red pepper.
  6. You need 1 of yellow pepper.
  7. Prepare 2 of red onions.
  8. It's 4 cloves of garlic.
  9. Prepare 1/2 bunch of fresh thyme.
  10. It's 1 teaspoon of smoked paprika.
  11. You need of Olive oil.
  12. Prepare 2 teaspoons of balsamic vinegar.

Cooked on one tray, this dinner is simple to prepare and doesn't require lots of washing up - especially if you line the tray with baking parchment. To check if your chicken is cooked through, simply stick a sharp knife into the thickest part. If the juices run clear, you're laughing. Serve straight away with nice simple greens or a salad and enjoy.

3. (DINNER) Hit ‘n’ Run Tray Baked Chicken instructions

  1. Preheat the oven to 180ºC/350ºF/gas.
  2. Quarter the tomatoes and place them in a large baking dish or roasting tray (roughly 25cm x 30cm). Peel the onions and cut into large wedges, then deseed and roughly chop the peppers. Add all these to the tray along with the chicken thighs..
  3. Squash the unpeeled garlic cloves with the back of your knife and add to the tray, then pick over the thyme leaves and sprinkle over the paprika..
  4. Add 2 tablespoons of oil, the balsamic and a good pinch of sea salt and black pepper. Toss everything together really well to coat, then spread across the tray, making sure the chicken isn’t covered by the vegetables..
  5. 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 tray..
  6. Serve the traybake 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..

Add the chicken and potatoes to the tin with a good grinding of black pepper and some salt, then mix everything together well with your hands. Arrange the chicken and potatoes on the tray, tossing to coat in a little oil. Shake the chicken and potatoes around the tray and add the peppers, onions and courgette. You'll get a hit of protein from the chicken, healthy fats from the avocado and slow release carbs from the wraps.. Add the onion, garlic, bacon and chicken pieces and toss together.