recipes for chicken legs and thighs
hi food tubers, thank you so much for allyour lovely comments and questions on all my other videos. today i'm going to be makinghit 'n' run sticky tray baked chicken. it's from jamie's book save with jamie and it'ssimple, it's affordable, it's easy to make and your family are going to absolutely loveit! this dish serves four people and comes in at just under â£2 per person. so here we'vegot six boneless and skinless chicken thighs.
recipes for chicken legs and thighs, four medium to large ripe tomatoes, a yellowpepper, a red pepper two red onion, some garlic and some fresh thyme. some olive oil and somebalsamic vinegar, some smoked paprika, some salt and pepper. equipment wise, a roastingtray, a chopping board not forgetting a cheeky cooks tip of a damp cloth underneath to stopit from moving around. a nice sharp knife
and a bowl for our rubbish.no let's start by taking our tomatoes and we're going to quarter these. once they startto cook really slowly, the flavour will start to concentrate and they'll get really sweetand almost jammy and they;ll make some lovely mopping up juices. now take our lovely 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 to leave it in,if you're in a rush but i always take it out. and then we're just going to cut this up intonice, even bite sized chunks. put them in the tray as well. now these peppers are quitepretty looking but you know like when you go to the supermarket and you see the brandvalue bag of pepper that's what i buy, they're
not as pretty as the others but they tastejust as good. it's win, win all round! so we've got our pepper in there and now twored onions. now because we're going to cut these into wedges, i'm not going to cut theroot off completely. the root is still in place. so when we roast it, this little bithere this root will keep it together so we have nice big chunks. you could use normalwhite onions, but when you sue the red it makes the colour come to life and it makesit looks a little bit posh as well. like you'd get in some bistro somewhere rather than inmy flat in hackney. now, we're going to get three nice big fatcloves of garlic, smash it a little bit. when you roast garlic in the skin it goes frombeing really harsh and strong to being really
sticky and sweet and all caramelised and really,really delicious. now we';re going to move onto the chicken thighs. chicken thighs areusually looked over the lesser part of the meat because everyone is always interestedin the breast. for me chicken thighs are delicious, they,they do a little bit more work than the breast, they're a lot cheaper and they taste fantastic.wash our hands. a nice generous seasoning of salt, and pepper. and then we're got oneteaspoon of smoked paprika. now this is what's going to give us the colour and the flavouras well. now we need two tablespoons of olive oil. now my tablespoons, judging by the commentson my other videos so a lot bigger than some of you's. but if you want to use more, usemore. if you want to use less, use less. two
tablespoons of balsamic vinegar and most importantlynot forgetting our fresh thyme. so you need a good few sprigs. about 15grams. now forthe fun bit. we're going to toss it all together to make sure very little piece is coveredin this seasoning of paprika, olive oil, balsamic vinegar. and you know then that when it'scooked, everything is going to taste delicious. you don't want the chicken to be underneathall the vegetables. it will be nicer if all the chicken is sticking out, because it willbe all sticking out and golden. now i've preheated an oven to 180 degrees celsius that's 350degrees fahrenheit or gas mark four. we'er going to put this in there for about an hour.so once this goes in the oven, you can put a wash on, have a coffee, read the paper,put your feet up for five minutes. it is literally
a dish that cooks itself.now look at this. the chicken is all nice and golden the onions are caramelised andsticky, the tomatoes have gone like jammy and concentrated. it's so amazing. i'm goingto serve it with a green salad and some nice crusty bread. it smells absolutely brilliant.now if you can mere and look at these onions we left the root on. if we didn't we wouldhave these all in single bits, but because the root is here holding them together wehave a nice wadge. there you have it, hit and run sticky tray baked chicken with a nicegreen salad and crusty bread. have a go let me know how you get on in the comments boxbelow happy cooking! for loads more great recipes and money saving tips go to jamieoliver.com/savewithjamie.and for more simple, affordable family videos
check out my other videos on foodtube. havea look around and subscribe to get eh latest videos when they're uploaded!. see ya!
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