Hi Food Tubers, thank you so much for all your lovely comments and questions on all
my other videos.
Today I'm going to be making hit 'n' run sticky tray baked chicken.
It's from Jamie's book Save With Jamie and it's simple, it's affordable, it's easy to
make and your family are going to absolutely love it!
This dish serves four people and comes in at just under £2 per person.
So here we've got six boneless and skinless chicken thighs.
Four medium to large ripe tomatoes, a yellow pepper, a red pepper two red onion, some garlic
and some fresh thyme.
Some olive oil and some balsamic vinegar, some smoked paprika, some salt and pepper.
Equipment wise, a roasting tray, a chopping board not forgetting a cheeky cooks tip of
a damp cloth underneath to stop it from moving around.
A nice sharp knife and a bowl for our rubbish.
No let's start by taking our tomatoes and we're going to quarter these.
Once they start to cook really slowly, the flavour will start to concentrate and they'll
get really sweet and almost jammy and they;ll make some lovely mopping up juices.
Now take our lovely peppers, it doesn't really matter how you chop the peppers but this white
part, the membrane, is quite bitter so it would be nice to take it out.
I mean it won't hurt to leave it in, if you're in a rush but I always take it out.
And then we're just going to cut this up into nice, even bite sized chunks.
Put them in the tray as well.
Now these peppers are quite pretty looking but you know like when you go to the supermarket
and you see the brand value bag of pepper that's what I buy, they're not as pretty as
the others but they taste just as good.
It's win, win all round!
So we've got our pepper in there and now two red onions.
Now because we're going to cut these into wedges, I'm not going to cut the root off
completely.
The root is still in place.
So when we roast it, this little bit here this root will keep it together so we have
nice big chunks.
You could use normal white onions, but when you sue the red it makes the colour come to
life and it makes it looks a little bit posh as well.
Like you'd get in some bistro somewhere rather than in my flat in hackney.
Now, we're going to get three nice big fat cloves of garlic, smash it a little bit.
When you roast garlic in the skin it goes from being really harsh and strong to being
really sticky and sweet and all caramelised and really, really delicious.
Now we';re going to move onto the chicken thighs.
Chicken thighs are usually looked over the lesser part of the meat because everyone is
always interested in the breast.
For me chicken thighs are delicious, they, they do a little bit more work than the breast,
they're a lot cheaper and they taste fantastic.
Wash our hands.
A nice generous seasoning of salt, and pepper.
And then we're got one teaspoon of smoked paprika.
Now this is what's going to give us the colour and the flavour as well.
Now we need two tablespoons of olive oil.
Now my tablespoons, judging by the comments on my other videos so a lot bigger than some
of you's.
But if you want to use more, use more.
If you want to use less, use less.
Two tablespoons of balsamic vinegar and most importantly not forgetting our fresh thyme.
SO you need a good few sprigs.
About 15grams.
Now for the fun bit.
We're going to toss it all together to make sure very little piece is covered in this
seasoning of paprika, olive oil, balsamic vinegar.
And you know then that when it's cooked, everything is going to taste delicious.
You don't want the chicken to be underneath all the vegetables.
It will be nicer if all the chicken is sticking out, because it will be all sticking out and
golden.
Now I've preheated an oven to 180 degrees Celsius that's 350 degrees Fahrenheit or gas
mark four.
We'er going to put this in there for about an hour.
So once this goes in the oven, you can put a wash on, have a coffee, read the paper,
put your feet up for five minutes.
It is literally a dish that cooks itself.
Now look at this.
The chicken is all nice and golden the onions are caramelised and sticky, the tomatoes have
gone like jammy and concentrated.
It's so amazing.
I'm going to serve it with a green salad and some nice crusty bread.
It smells absolutely brilliant.
now if you can mere and look at these onions we left the root on.
If we didn't we would have these all in single bits, but because the root is here holding
them together we have a nice wadge.
There you have it, hit and run sticky tray baked chicken with a nice green salad and
crusty bread.
Have a go let me know how you get on in the comments box below happy cooking!
For loads more great recipes and money saving tips go to jamieoliver.com/savewithjamie.
And for more simple, affordable family videos check out my other videos on foodtube.
Have a look around and subscribe to get eh latest videos when they're uploaded!.
See ya!