hi foodtubers thank you so much for all
of your lovely comments and questions on
all my other videos today I’m going to
be making hit and run sticky tray baked
chicken is from Jamie’s book save with
Jamie it’s simple it’s affordable it’s
easy to make and your family gonna
absolutely love it this dish serves four
people and comes in at just under two
pounds per person who could argue with
that so here we’ve got six boneless and
skinless chicken thighs for medium to
large ripe tomatoes a yellow pepper red
pepper two red onion some garlic and
some fresh thyme some olive oil and some
balsamic vinegar
some smoked paprika some salt and pepper
equipment-wise a roasting tray a
chopping board not forgetting the cheeky
cook’s tip of a damp cloth underneath to
stop it from moving around a nice sharp
knife and a bowl for your rubbish let’s
get started so first I’m going to take
our tomatoes and we’re going to quarter
these once they start to cook really
slowly at the flavor oil concentrate and
they’ll get really sweet and almost
jammy and they’ll make some lovely
mopping-up juice it’s not going to take
our peppers it doesn’t really matter how
you chop the peppers but this white part
the membrane is quite bitter so it would
be nice to take it out I mean it won’t
hurt if you leave it in if you’re in a
rush but I always take it out and then
just going to cut this up into nice I’ll
say a little bit bigger than bite-sized
chunks put them in the tray as well
now these peppers are quite pretty
looking but you know like when you go to
the supermarket and you see the brand
value bag of peppers that’s what I buy
they’re not as pretty as all the others
but they taste just as good yes we win
all round so we’ve got our peppers in
there and now two red onions now because
we’re going to cut these into wedges
I’m not going to cut the root off
completely
the root is still in place when we roast
it this little bit here this roof that
will keep it together so you have big
chunks who want everything’s kind of be
the same size you could use normal white
onions but when you use the rid it makes
the colors come to life and it makes it
look a little bit posh as well like
you’d get in some Bistro somewhere
rather than in my flat-pack me now I’m
gonna get free nice big fat cloves of
garlic
smash it a little bit when you roast
garlic in the skin it goes from being
really harsh and strong to be really
sticky and sweet and all caramelized and
really really delicious now we’re going
to move on to the chicken fries chicken
fires are usually looked over as the
lesser part of the meat cause everyone’s
always interested in the breasts for me
chicken fires are delicious they do a
little bit more work than the breasts
they’re a lot cheaper and they taste
fantastic wash our hands a nice generous
seasoning of salt and pepper and then
we’ve got one teaspoon of smoked paprika
now this is what’s going to give it the
flavor and the color as well now we need
two tablespoons of olive oil now my
tablespoons judging by some of the
comments on my other videos are a lot
bigger than some of yous but if you want
to use more use more fuel use less
useless it’s up to you two tablespoons
of balsamic vinegar
and most importantly not forgetting our
fresh time so you need a good few sprigs
about 15 grams now for the fun bit we’re
going to toss it all together to make
sure every little piece is all coated
with this seasoning paprika olive oil
balsamic vinegar and you know then that
when it’s cooked everything is going to
taste delicious
you don’t want the chicken to be
underneath all the vegetables it would
be nicer if the chicken was all kind of
sticking out because then it’ll go nice
and crispy and golden right so I’ve
preheated the oven to 180 degrees
Celsius that’s 350 degrees Fahrenheit or
gas mark 4 we’re going to put this in
there for about an hour so once this
goes in the oven you can pour wash on
have a coffee read the paper put your
feet up 5 minutes
it is literally a dish that cooks itself
now look at this the chicken is all nice
and golden the onions have gone all
caramelized and sticky the tomatoes have
gone like jammy and concentrate so
amazing I’m going to serve it with a
green salad it’s a nice crusty here it
smells absolutely brilliant now if you
come here and have a look at these
onions we left the root on if we didn’t
we would have these all in single bits
but because the roots they’re holding it
together got a nice watch of onions they
have it hit and run sticky trade baked
chicken with a nice green salad as
crusty bread have a go let me know how
you get on in the comments box below
happy cooking allows more great recipes
and money-saving tips go to
jamieoliver.com slash save with daily
and for more simple affordable and tasty
family recipes check out my other videos
on foodtube please have a look around
and subscribe to get the latest videos
when they’re uploaded today are
I show you the top I try not to think
about extending Bubba invitation but
Arthur these are rare
of your lovely comments and questions on
all my other videos today I’m going to
be making hit and run sticky tray baked
chicken is from Jamie’s book save with
Jamie it’s simple it’s affordable it’s
easy to make and your family gonna
absolutely love it this dish serves four
people and comes in at just under two
pounds per person who could argue with
that so here we’ve got six boneless and
skinless chicken thighs for medium to
large ripe tomatoes a yellow pepper red
pepper two red onion some garlic and
some fresh thyme some olive oil and some
balsamic vinegar
some smoked paprika some salt and pepper
equipment-wise a roasting tray a
chopping board not forgetting the cheeky
cook’s tip of a damp cloth underneath to
stop it from moving around a nice sharp
knife and a bowl for your rubbish let’s
get started so first I’m going to take
our tomatoes and we’re going to quarter
these once they start to cook really
slowly at the flavor oil concentrate and
they’ll get really sweet and almost
jammy and they’ll make some lovely
mopping-up juice it’s not going to take
our peppers it doesn’t really matter how
you chop the peppers but this white part
the membrane is quite bitter so it would
be nice to take it out I mean it won’t
hurt if you leave it in if you’re in a
rush but I always take it out and then
just going to cut this up into nice I’ll
say a little bit bigger than bite-sized
chunks put them in the tray as well
now these peppers are quite pretty
looking but you know like when you go to
the supermarket and you see the brand
value bag of peppers that’s what I buy
they’re not as pretty as all the others
but they taste just as good yes we win
all round so we’ve got our peppers in
there and now two red onions now because
we’re going to cut these into wedges
I’m not going to cut the root off
completely
the root is still in place when we roast
it this little bit here this roof that
will keep it together so you have big
chunks who want everything’s kind of be
the same size you could use normal white
onions but when you use the rid it makes
the colors come to life and it makes it
look a little bit posh as well like
you’d get in some Bistro somewhere
rather than in my flat-pack me now I’m
gonna get free nice big fat cloves of
garlic
smash it a little bit when you roast
garlic in the skin it goes from being
really harsh and strong to be really
sticky and sweet and all caramelized and
really really delicious now we’re going
to move on to the chicken fries chicken
fires are usually looked over as the
lesser part of the meat cause everyone’s
always interested in the breasts for me
chicken fires are delicious they do a
little bit more work than the breasts
they’re a lot cheaper and they taste
fantastic wash our hands a nice generous
seasoning of salt and pepper and then
we’ve got one teaspoon of smoked paprika
now this is what’s going to give it the
flavor and the color as well now we need
two tablespoons of olive oil now my
tablespoons judging by some of the
comments on my other videos are a lot
bigger than some of yous but if you want
to use more use more fuel use less
useless it’s up to you two tablespoons
of balsamic vinegar
and most importantly not forgetting our
fresh time so you need a good few sprigs
about 15 grams now for the fun bit we’re
going to toss it all together to make
sure every little piece is all coated
with this seasoning paprika olive oil
balsamic vinegar and you know then that
when it’s cooked everything is going to
taste delicious
you don’t want the chicken to be
underneath all the vegetables it would
be nicer if the chicken was all kind of
sticking out because then it’ll go nice
and crispy and golden right so I’ve
preheated the oven to 180 degrees
Celsius that’s 350 degrees Fahrenheit or
gas mark 4 we’re going to put this in
there for about an hour so once this
goes in the oven you can pour wash on
have a coffee read the paper put your
feet up 5 minutes
it is literally a dish that cooks itself
now look at this the chicken is all nice
and golden the onions have gone all
caramelized and sticky the tomatoes have
gone like jammy and concentrate so
amazing I’m going to serve it with a
green salad it’s a nice crusty here it
smells absolutely brilliant now if you
come here and have a look at these
onions we left the root on if we didn’t
we would have these all in single bits
but because the roots they’re holding it
together got a nice watch of onions they
have it hit and run sticky trade baked
chicken with a nice green salad as
crusty bread have a go let me know how
you get on in the comments box below
happy cooking allows more great recipes
and money-saving tips go to
jamieoliver.com slash save with daily
and for more simple affordable and tasty
family recipes check out my other videos
on foodtube please have a look around
and subscribe to get the latest videos
when they’re uploaded today are
I show you the top I try not to think
about extending Bubba invitation but
Arthur these are rare
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