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Jamie's pesto chicken traybake recipe

Jamie's pesto chicken traybake recipe

61 ratings

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


  • 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

  • Fat

    21g 30%
  • Saturates

    5g 27%
  • Sugars

    12g 13%
  • Salt

    0.9g 15%

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


Jamie Oliver 155x255

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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