CHICKEN VEGGIE BAKE RECIPES

VEGGIE PASTA BAKE RECIPES - BBC GOOD FOOD

Veggie pasta bake recipes - BBC Good Food image

Serve up a hearty vegetarian pasta bake for a filling family supper. Our comforting classics include mac 'n' cheese, creamy lasagne or tomato & cheese bake.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

CHICKEN THIGH TRAY BAKE RECIPE | JAMIE OLIVER CHICKEN RECIPE

Chicken thigh tray bake recipe | Jamie Oliver chicken recipe image

So easy – chuck everything in one tray, then bung it in the oven.

Total Time 50 minutes

Yield 4 to 6

Number Of Ingredients 9

Ingredients

1 bunch of fresh basil
1 bulb of garlic
1 handful of black olives
1 small ciabatta loaf
8 free-range chicken thighs or drumsticks
2 handfuls of cherry tomatoes
olive oil
1 dried red chilli
8 slices of higher-welfare pancetta or thin-sliced smoked streaky bacon

Steps:

1. Preheat the oven to 180ºC/gas 4. Get a deep roasting tray big enough to fit all the chicken in one layer.
2. Pick the basil leaves, break the bulb of garlic into cloves, then destone the olives.
3. Rip the ciabatta into medium-sized chunks and place in the tray with the chicken, tomatoes, basil leaves, unpeeled garlic cloves and olives. Add a generous drizzle of oil, a pinch of sea salt and black pepper and the chilli.
4. Toss to mix up well, then reposition the chicken on top. Bake in the oven, turning the chicken after 30 minutes.
5. After another 30 minutes, drape the pancetta or bacon on top of the chicken and return to the oven for 15 minutes, until the chicken is cooked and falling off the bone. Lovely with a crisp green salad.

Nutrition Facts : Calories 672 calories, FatContent 36.6 g fat, SaturatedFatContent 9.6 g saturated fat, ProteinContent 48.7 g protein, CarbohydrateContent 36.7 g carbohydrate, SugarContent 2.4 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

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1. Remove the chicken from the fridge 30 minutes before you want to cook it, to let it come up to room temperature.
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3. Wash and roughly chop the vegetables – there’s no need to peel them. Break the garlic bulb into cloves, leaving them unpeeled.
4. Pile all the veg, garlic and herbs into the middle of a large roasting tray and drizzle with oil.
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7. Place the tray in the oven, then turn the heat down immediately to 200°C/400°F/gas 6 and cook for 1 hour 20 minutes.
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11. To carve your chicken, remove any string and take off the wings (break them up and add to your gravy, along with the veg trivet, for mega flavour). Carefully cut down between the leg and the breast. Cut through the joint and pull the leg off.
12. Repeat on the other side, then cut each leg between the thigh and the drumstick so you end up with four portions of dark meat. Place these on a serving platter.
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