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!