Hey guys, hope you're well. So I'm going to show you
a really nice, easy dish that's delicious. It's a traybaked chicken dish that we're going
to have with tortillas and salad and a little bit of corn in there, it's going to be delicious.
It's a family favourite dish which all happens in one tray. So what we're
gonna do is kind of have a welcoming party of flavour.
How we're gonna do it? We're gonna have a little bit of olive oil in there and then
about the same of red wine vinegar and then we'll kiss it with
a little bit of salt and pepper and then we've got the flavour that I love. About a
teaspoon of smoked paprika goes in, that is what's gonna flavour this dish. Put the tray
forward, we're gonna go in with two peeled onions that I'm just gonna quarter and see
these little petals like that, just pull them off and they'll just be beautiful by the time
the chicken's cooked. And then we've got the chicken. Now chicken thighs are just a brilliant
cut of meat. They're so juicy and tender. So I'm gonna put the chicken in here like
that and then I'm gonna use my hands. Just give it a nice little massage up.
Place the chicken on top of the onions and when they cook together it's gonna be the
most beautiful harmony. And then last but not least in this tray, cherry tomatoes, OK.
I'm gonna put a pack of these cherry tomatoes in, that's basically 250g and imagine all
of this cooking, right. It goes in the oven. I'm just gonna wash my hands
OK, I'm going to put this straight in the oven and we'll cook it for 45 minutes at 200°C
Now let's just talk about tortillas. A really good swap that is more delicious and definitely
much more nutritious is to go from the white tortilla to the wholemeal tortilla Two or
three times more fibre but also more flavour. So I'll show you how to prep the tortillas
a little bit later. But first up what I want to do is show you a technique of cooking the
beautiful sweetcorn. So you can do these on a barbecue, lovely and you'll get that smokiness,
but another way to kind of get a similar char is to go into a pan, dry,
and just char it and turn it around. So we're going to cook this for like 10-12 minutes
on a medium-high heat. You can see that charring that you get, really nice. Just keep rotating
that corn and, once it's all charred up like that, it's going to be amazing So the chicken's
had its time, the corn is getting nice and charred up, let's talk about the crunchy bits,
salad. So you can have fun with any salad you've got, but I've got the humble gem lettuce
here. You can just have kind of big chunks if you want or you can finely slice it just
so it's nice and delicate and really fine. So we've got our salad bit here, we could
take this corn in the cob and just have it whole as we always do, or you can take it
whole and just halve it. Be careful though, cut it in half. But what my ones love is when
you take it off of the core and you just put it on the fat bit like that, take a knife,
don't put pressure on it and just run it gently down the corn like that and you can see how
hot and steamy that is. So look, that'll go over there Now next up, with the tortilla
we just want to warm them through. Literally on one side actually Get yourself a nice little
clean tea towel and just place it here like that. I don't want to get them crispy, I just
want to reheat them, so two at a time. Every time you put the tortillas in just wrap them
up like this, OK. So that will keep it nice and warm and steamy, but, most importantly,
flexible. So you can wrap it up and it will be gorgeous. So look, the last two done in
your little tea towel here. And then here, the traybake
and the thing that I love about traybakes is that, everything cooking together. The
smokiness, the sweetness, I can smell it all. It's really
beautiful So what we want to do is get two forks and then basically just pull apart that
chicken. Can you see how tender that is? The sweetness from the tomatoes and the onions
with that spice of the smoked paprika, which is such a great seasoning to have in your
home. Get all the sticky bits from around the edge of the tray and you can serve this
in the middle of the table. So it's like beautiful organised chaos. Now the only thing I love
to do is just have a little bit of yoghurt, a nice little pinch maybe of the smoked paprika
just to kind of give it a little bit of a vibe. An optional extra as well, lemon or
lime and that's it. Easy to put together, easy to cook and then easy to serve, and it's
a real crowd-pleaser. For kids or adults, it's happy days. I love just to kind of line
up those sweet onions first, the gorgeous crushed tomato and chicken, look at that.
A sprinkle of the beautiful sweet corn and a little bit of that crunchy lettuce and just
that kind of nice refreshment of a little bit of yoghurt if you wish and if you want
a squeeze of lime. Roll it up
What I love about that is it's fun, but the juiciness and the depth of flavour from the
traybake is phenomenal. So guys, come on. Have a little cook up, you won't regret it.
Enjoy