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Jamie's sweet and spiced chicken traybake recipe

Jamie's sweet and spiced chicken traybake recipe

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Jamie says: "With pops of bright colour and heaps of flavour, this one-tray wonder is a great recipe to have up your sleeve. By cooking the rice in the same tray, you’re saving yourself effort and precious washing-up time!" See method

  • Serves 4
  • 15 mins to prepare and 45 mins to cook
  • 653 calories / serving
  • Healthy
  • Gluten-free


  • 4 chicken thighs, skin on, bone-in (about 500g)
  • olive oil
  • 1 tbsp jerk seasoning
  • 3 red onions
  • 3 mixed-colour peppers
  • red wine vinegar
  • 220g tin pineapple rings in juice
  • 300g basmati rice
  • 400g tin kidney beans
  • 20g creamed coconut
3 of your 5-a-day and high in vitamin C

Each serving contains

  • Energy

  • Fat

    20g 28%
  • Saturates

    6g 30%
  • Sugars

    17g 19%
  • Salt

    0.9g 15%

of the reference intake
Carbohydrate 93g Protein 31.8g Fibre 9.5g


JO 155x255

  1. Place the chicken thighs in a 35 x 45cm roasting tray, drizzle with 1 tbsp olive oil and rub all over with the jerk seasoning. If you have time, leave to marinate for 2 hrs, or preferably overnight.
  2. Preheat the oven to gas 4, 180°C, fan 160˚C. Peel the onions and slice into wedges, reserving half an onion for the salsa. Deseed and roughly chop the peppers, then add to the tray along with the onions and toss to coat. Put the chicken on top, skin-side up, and roast for 25 mins.
  3. Meanwhile, finely chop the reserved onion and place in a bowl with 1 tbsp red wine vinegar and a pinch of sea salt, then scrunch together. Roughly chop the pineapple and add to the bowl with 1 tbsp of the juice. Pour the remaining pineapple juice into a separate bowl.
  4. When the time’s up, remove the tray from the oven and transfer the chicken to a plate. Carefully spoon 2 tbsp of the tray juices into the bowl of pineapple juice with 1 tbsp red wine vinegar and mix to a glaze.
  5. Pour the rice and beans (juice and all) into the tray along with a tin’s worth of water. Grate in the creamed coconut, season, then give everything a good stir. Place the tray on a medium heat on the hob, bring to the boil, then sit the chicken back on top, skin-side up. Brush the pineapple glaze all over the chicken, then roast for a final 15 mins or until the rice is fluffy and the chicken is cooked through.
  6. Serve with a dollop of zingy pineapple salsa. Delicious with slaw or corn on the cob.

Jamie's too good to waste: You can freeze the rest of the block of creamed coconut, then grate it into a dish when needed. It’s great for curries, smoothies, stews, cheat’s ice cream and lots more.

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

See more Jamie Oliver recipes

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