Hit n' Run Traybaked Chicken

9 70 358
Ingredients Minutes Calories
Prep Cook Servings
10 min 1 h 4
Hit n' Run Traybaked Chicken
Health Rating


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


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 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 paprika.

5. Add the oil, balsamic and a good pinch of salt and pepper.

6. Toss everything together really well 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.



is a great source of lean protein which aids in muscle growth and repair!

Nutrition Facts

Per Portion

Calories 358
Calories from fat 139
Calories from saturated fat 23.4
Total Fat 15.4 g
Saturated Fat 2.6 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.5 g
Monounsaturated Fat 6.9 g
Cholesterol 114 mg
Sodium 167 mg
Potassium 1110 mg
Total Carbohydrate 21.1 g
Dietary Fiber 6.2 g
Sugars 9.4 g
Protein 34 g

Dietary servings

Per Portion

Meat 1.8
Vegetables 3.3

Energy sources

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