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Jamie's pesto chicken traybake recipe

68 ratings

In partnership with Jamie Oliver

Jamie says: "I’m celebrating the familiar flavours of Italy with this super-simple midweek traybake. It’s easy to batch up if you’re feeding a family, and makes delicious leftovers, so nothing goes to waste" See method

Serves 2
10 mins to prepare and 1 hr to cook
601 calories / serving
Healthy
Gluten-free

Ingredients

1 red onion
1 lemon
4 free-range chicken thighs or drumsticks, skin on and bone in
300g Jersey Royals
1 tbsp olive oil
15g fresh basil
250g ripe mixed-colour cherry tomatoes
½ tsp extra-virgin olive oil
2 tbsp sundried tomato pesto
30g rocket

Each serving contains

Energy
2520kj
601kcal 30%
Fat
21g 30%
Saturates
5g 27%
Sugars
12g 13%
Salt
0.9g 15%

of the reference intake
Carbohydrate 36g Protein 51.8g Fibre 5g

Method

Preheat the oven to gas 6, 200°C, fan 180°C. Peel and quarter the onion and cut into wedges, then put in a 28 x 37cm roasting dish. Add a few gratings of lemon zest and squeeze in half the juice. Add the chicken thighs and potatoes, cutting any larger potatoes in half. Drizzle everything with the olive oil and a small pinch of sea salt and black pepper, then mix everything together, shaking the dish into an even layer. Put in the oven for 1 hr.
Meanwhile, pick the basil leaves and halve the cherry tomatoes – chuck them into the dish for the final 10 mins until the chicken is cooked through and the skin is golden and crisp.
Squeeze the remaining ½ lemon into a bowl, stir in the extra-virgin olive oil and season with a pinch of sea salt and black pepper.
Remove the dish from the oven and dot over the pesto. Toss the rocket in the lemon dressing and serve alongside.

See more Jamie Oliver recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.