Hit n' Run Traybaked Chicken

10 70 346
Ingredients Minutes Calories
Prep Cook Servings
10 min 1 h 4
Hit n' Run Traybaked Chicken
Health Highlights


4 large Tomato
2 medium Red onion
1 medium pepper(s) Red bell pepper
1 medium pepper(s) Yellow bell pepper
6 thigh(s) Chicken thighs, boneless, skinless
1/2 bunch Thyme, fresh
1 tsp Paprika, smoked
2 tbsp Extra virgin olive oil
2 tbsp Balsamic vinegar
4 clove(s) Garlic


  1. Preheat the oven to 180ºC/350ºF/gas 4.
  2. Quarter the tomatoes and place them in a large baking dish or roasting tray (roughly 25cm x 30cm).
  3. Peel the onions and cut them into large wedges, then de-seed and roughly chop the peppers. Add all these to the tray along with the chicken thighs.
  4. Squash the unpeeled garlic cloves with the back of your knife and add to the tray, then pick over the thyme leaves and sprinkle over the chicken. Add the paprika.
  5. Add the oil, balsamic and a good pinch of salt and pepper.
  6.  Toss everything together to coat, then spread across the tray, making sure the chicken is not covered by the vegetables.
  7. Roast for around 1 hour, or until the chicken is golden and cooked through, turning and basting it a couple of times during cooking with the juices from the tray.
  8. Serve the traybake with a green salad or with a little rice, polenta or a loaf of crusty bread to mop up the juices.

Nutrition Facts

Per Portion

Calories 346
Calories from fat 131
Calories from saturated fat 25.8
Total Fat 14.5 g
Saturated Fat 2.9 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.5 g
Monounsaturated Fat 7.5 g
Cholesterol 149 mg
Sodium 155 mg
Potassium 1088 mg
Total Carbohydrate 22.1 g
Dietary Fiber 6.0 g
Sugars 9.5 g
Protein 35 g

Dietary servings

Per Portion

Meat 1.8
Vegetables 3.3

Energy sources


Meal Type(s)