Adapted from Jaime Oliver’s Hit ‘n’ run tray baked chicken
Prep Time10mins
Cook Time1hr
Total Time1hr10mins
Course: Main Course
Servings: 4
Calories: 511kcal
Ingredients
4large ripe tomatoes quartered
2red onions chopped into large wedges
1red pepper chopped
1yellow pepper
6free-range chicken thighs or drumsticks
4clovesof garlic
½a bunch of fresh thyme leaves
2tablespoonsfresh oregano
1teaspoonsmoked paprika
2tablespoonsextra virgin olive oil
2tablespoonsbalsamic vinegar
Instructions
Preheat the oven to 180ºC
Add chicken, tomatoes, onions and peppers to the tray
Scatter whole garlic cloves throughout the tray.
Add thyme leaves, oregano and sprinkle over the paprika.
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.
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.
Serve with green salad or brown rice
Notes
Roasting garlic cloves whole in their skins makes them really sweet – don’t waste that lovely soft flesh, squeeze it out and enjoy it!