Jamie Oliver’s Hit n’ Run Tray Baked Chicken

I have been reading a lot about smoked paprika and was very excited when I found some at a  market  here in Cape Town.

This mouth- watering chicken dish is delicious and easy to make.


Recipe by: Jamie Oliver

Prep and Cooking time: 1 hour 10 minutes


  • 4 large ripe tomatoes
  • 2 red onions
  • 1 red pepper
  • 1 yellow pepper
  • 6 skinless, boneless higher-welfare chicken thighs (I used chicken breasts)
  • 4 cloves of garlic
  • ½ a bunch of fresh thyme (15g)
  • 1 teaspoon smoked paprika
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar


  • Preheat the oven to 180°C/ 350°F/gas 4.
  • 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.
  • Deseed and roughly chop the peppers. Add all these to the tray along with the chicken thighs.
  • 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.
  • Add the oil, balsamic and a good pinch of salt and 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 until the chicken is golden and cooked through, turning and basting it a couple of times during cooking with the juices from the tray.
  • Paprika Chicken
  • Serve the tray-bake 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.

Tip Roasting garlic cloves whole in their skins makes them really sweet – don’t waste that lovely soft flesh, squeeze it out and enjoy it!


3 thoughts on “Jamie Oliver’s Hit n’ Run Tray Baked Chicken

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