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Chicken and sweet potato traybake with pancetta and cherry tomatoes

One-Pan Chicken Tray Bake Recipe by Jamie Oliver

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Prep Time 15 minutes
Cook Time 1 hour
Servings: 4 people
Ingredients Method

Ingredients
  

  • 8 skin-on, bone-in chicken thighs
  • 500 g baby potatoes, halved
  • 1 red onion, sliced into wedges
  • 1 red pepper, sliced
  • 1 yellow pepper, sliced
  • 150 g cherry tomatoes, whole
  • 4 unpeeled garlic cloves
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • Zest and juice of 1 lemon
  • Sea salt & black pepper (to taste)
  • Optional: handful of fresh basil or parsley to serve

Method
 

  1. Preheat your oven to 200°C (400°F).
  2. Prep the tray:
    In a large roasting tray, toss together the potatoes, onion wedges, peppers, cherry tomatoes, and garlic cloves. Drizzle with 1 tablespoon of olive oil and season with salt, pepper, and half of the paprika and oregano.
  3. Season the chicken:
    Rub the chicken thighs with the remaining olive oil, paprika, oregano, and lemon zest. Season well with salt and pepper.
  4. Assemble:
    Place the seasoned chicken on top of the vegetables. Squeeze the lemon juice evenly over everything.
  5. Roast:
    Place the tray in the oven and bake for 55–60 minutes, or until the chicken skin is golden and crispy, and the juices run clear.
  6. Final touch (optional):
    Scatter freshly chopped basil or parsley over the tray just before serving.