Summer Tray Baked chicken

This delicious and easy dinner is based on Jamie Oliver’s recipe with a few small tweaks. 

See the original recipe here:

The main changes I made are:

  •  The removal of garlic (not kind to my stomach).
  • The addition of more tomatoes and courgettes.
  • White onion (mainly because I didn’t have red).
  • An extra half tablespoon of oil (I used rapeseed as it’s more temperature stable than olive oil).
  • A little extra balsamic vinegar.
  • 2 tablespoons soy sauce.
  • Dried thyme instead of fresh.
  • 1 chopped up lime.


  • Lots of cherry or large tomatoes (chop cherry in two or leave small ones whole and chop large ones into quarters).
  • 1 large white onion
  • 1/2 – 3/4 red pepper
  • 1/2 – 3/4 yellow pepper
  • 1/2 – 3/4 orange pepper
  • 1 – 2 chopped up courgettes
  • 6 chicken thighs , skin off, bone out
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • 3 tablespoons rapeseed oil
  • 2-3 tablespoons balsamic vinegar
  • 2 1/2 tablespoons soy sauce
  • Salt and pepper
  • 1 lime

The method is so simple:

  1. Chop up all the veggies into chunks and chuck them into a roasting tin.

  • Quarter the onion and place that in too.
  • Add the chicken thighs and sprinkle with salt, pepper and paprika.
  • Add the oil, balsamic and soy sauce and stir well with a spoon until everything is well covered.
  • Chop the lime into quarters and squeeze over the top. Pop each quarter in the tray too. 
  • If you have time pop it in the fridge for a few hours or even overnight.
  • Before roasting spread out so the chicken isn’t covered by the veggies and is flat rather than folded over.
  • Preheat oven to 180C and roast for an hour basting about every 15 minutes.
  • This can be served in many ways with salad, rice, pasta but our favourite way us with roasted new potatoes. This recipe is great: .
  • Tonight I tried roasted hassleback new potatoes
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