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Spiced chicken and rice traybake recipe

52 ratings

Jamie says: "Gently-spiced crispy chicken pieces, colourful veg and fluffy rice are all cooked together in one tray for a midweek family feast." See method

Serves 4
Takes 1 hr 15 mins
517 calories / serving
Healthy
Gluten-free

Ingredients

2 red onions
3 mixed-colour peppers
8 free-range chicken thighs, skin on, bone in
3 tbsp Cajun-style seasoning
300g long grain rice
4 corn cobbettes
2 tbsp Peri Peri sauce
2 tbsp natural yogurt

Each serving contains

Energy
2170kj
517kcal 26%
Fat
21g 30%
Saturates
5g 25%
Sugars
13g 15%
Salt
1.6g 27%

of the reference intake
Carbohydrate 47.2g Protein 37.1g Fibre 3.9g

Method

Preheat the oven to 180°C/350°F/gas 4. Peel and quarter the onions, breaking them into petals. Deseed and roughly chop the peppers into chunks, adding to a large roasting tray (35 x 40cm) as you go.
Add the chicken thighs, drizzle with 1 tablespoon olive oil and rub everything with the Cajun-style seasoning. Roast for 40 minutes, or until the veg is soft and the chicken is golden and cooked through.
Remove the tray from the oven, pour the rice around the chicken with 2 mugs of boiling kettle water (600ml) and poke in the corn on the cobs. Season with salt and pepper, add a few dashes of chilli sauce, and stir everything together. Cook at the bottom of the oven for 25 minutes, or until golden and the rice and chicken is cooked. Turn up the heat up to 200°C/400°F/gas 6 for the last 5 minutes to get a crispy top.
Serve with dollops of yoghurt and chilli sauce.

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.