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!


Garlic Chicken

This is a family favourite and is so easy to prepare.



4 chicken thighs  ( I used deboned chicken breasts)

salt and freshly ground black pepper

about 5 cloves of garlic, chopped

1 onion finely chopped

half a punnet of mushrooms, chopped

3 tablespoons olive oil

1 tablespoon butter

1 teaspoon of parsley

2 teaspoons mixed herbs

1 teaspoon flour (optional)


Rinse and pat dry the chicken. Salt and pepper liberally and allow to temper on a cutting board while you prepare the garlic.

In a large ovenproof saute pan over medium heat, cook the onions, mushrooms and garlic in olive oil and butter, stirring occasionally, until lightly golden, about 10 minutes.

Increase the heat to medium high and brown the chicken  until it is golden brown , about 5 minutes.

Turn the chicken over, sprinkle on herbs.

Turn  the heat down and simmer for about 30 minutes until soft.

The sauce can be thickened if needed.


Serve it with rice  and veggies.