Tray Bake Chicken

This recipe is super quick to prepare, then you can just whack it in the oven and leave it to cook nice and slowly so the meat is beautifully tender and falls away from the bone.

Recipe taken from Jamie Oliver’s Kitchen Garden Project.

Difficulty:👍👍👍

Cost: £££


1 x 410g tin of cannellini beans
1 big bunch of fresh basil
1 bulb of garlic
500g mixed-colour, mixed-size tomatoes
optional: ½ a fresh red chilli
1 butternut squash (neck-end only,
roughly 750g)
8 x free-range chicken drumsticks
sea salt and freshly ground black pepper
olive oil

  1. Preheat the oven to 180ºC/350ºF/gas 4.
  2. Use a tin opener to open the beans, then drain in a sieve over the sink.
  3. Sprinkle the drained beans over the bottom of a 25cm x 35cm roasting tray.
  4. Pick the basil leaves onto a chopping board, then finely chop the stalks.
  5. Push down on the garlic bulb with the palm of your hand, peel away and discard the white skin, then break it apart into individual cloves.
  6. Halve any large cherry tomatoes, leaving the small ones whole, and quarter any bigger tomatoes.
  7. Deseed and finely chop the chilli, if using.
  8. Carefully cut the neck-end off the squash (save the rest for another day), trim away the stalk, then cut into rough 2cm pieces (there’s no need to peel it).
  9. Place the chicken into the roasting tray in one layer, then sprinkle over most of the basil leaves and all of the stalks.
  10. Scatter over the garlic cloves, tomatoes, squash and chilli, if using.
  11. Use your hands to push everything in and around the drumsticks, pushing some of the tomatoes underneath the chicken, then wash your hands.
  12. Sprinkle over a tiny pinch of salt and a good pinch of pepper, then drizzle everything with 1 tablespoon of olive oil.
  13. Use oven gloves to place in the hot oven for around 1 hour, or until the skin is crisp and the meat is tender and falls away from the bone, turning halfway through for even cooking.
  14. Carefully squeeze the garlic out of its skin with the back of a teaspoon and add back to the tray (discarding the skin), give everything a quick mix with tongs, sprinkle with the remaining basil leaves and divide between your plates.

Method

  1. Preheat the oven to 180ºC/350ºF/gas 4.
  2. Use a tin opener to open the beans, then drain in a sieve over the sink.
  3. Sprinkle the drained beans over the bottom of a 25cm x 35cm roasting tray.
  4. Pick the basil leaves onto a chopping board, then finely chop the stalks.
  5. Push down on the garlic bulb with the palm of your hand, peel away and discard the white skin, then break it apart into individual cloves.
  6. Halve any large cherry tomatoes, leaving the small ones whole, and quarter any bigger tomatoes.
  7. Deseed and finely chop the chilli, if using.
  8. Carefully cut the neck-end off the squash (save the rest for another day), trim away the stalk, then cut into rough 2cm pieces (there’s no need to peel it).
  9. Place the chicken into the roasting tray in one layer, then sprinkle over most of the basil leaves and all of the stalks.
  10. Scatter over the garlic cloves, tomatoes, squash and chilli, if using.
  11. Use your hands to push everything in and around the drumsticks, pushing some of the tomatoes underneath the chicken, then wash your hands.
  12. Sprinkle over a tiny pinch of salt and a good pinch of pepper, then drizzle everything with 1 tablespoon of olive oil.
  13. Use oven gloves to place in the hot oven for around 1 hour, or until the skin is crisp and the meat is tender and falls away from the bone, turning halfway through for even cooking.
  14. Carefully squeeze the garlic out of its skin with the back of a teaspoon and add back to the tray (discarding the skin), give everything a quick mix with tongs, sprinkle with the remaining basil leaves and divide between your plates.

Ingredients

1 x 410g tin of cannellini beans
1 big bunch of fresh basil
1 bulb of garlic
500g mixed-colour, mixed-size tomatoes
optional: ½ a fresh red chilli
1 butternut squash (neck-end only,
roughly 750g)
8 x free-range chicken drumsticks
sea salt and freshly ground black pepper
olive oil


Delicious served with a simple green salad.

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