Jamie Oliver's Pan-Baked Chicken


  • Total Time1 hr 10 mins
  • Makes4 Servings
Jamie Oliver's Pan-Baked Chicken

amie Oliver's Hit n' run pan-baked chicken
Photo, David Loftus.

Chatelaine Triple Tested


  • 4 large ripe tomatoes

  • 2 red onions

  • 1 red bell pepper

  • 1 yellow bell pepper

  • 6 skinless, boneless chicken thighs

  • 4 cloves garlic

  • 1/2 bunch fresh thyme, (1/2 oz)

  • 1 tsp smoked paprika

  • 2 tbsp olive oil

  • 2 tbsp balsamic vinegar


  • PREHEAT the oven to 350F. Quarter the tomatoes and place them in a large baking dish or roasting pan (roughly 10 × 12 in.). Peel the onions and cut into wedges, then seed and roughly chop the peppers. Add all these to the pan along with the chicken thighs.

  • SQUASH the unpeeled garlic cloves with the back of your knife and add to the pan, then pick over the thyme leaves and sprinkle over the paprika. Add the oil, balsamic and a good pinch of salt and pepper. Toss everything together really well to coat, then spread across the pan, making sure the chicken isn’t covered by the vegetables.

  • ROAST for around 1 hr, or until the chicken is golden and cooked through, turning and basting it a couple of times during cooking with the juices from the pan. Serve with a green salad on the side. You could also buddy it up with a little rice, polenta or a loaf of crusty bread to mop up the juices.