Most traybakes are normally crunchy and crispy. We added some mozzarella for a delicious, stringy, cheesy hit. Fresh basil at the end is sublime.
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Serves
4
Chicken Thigh
Tomato
Sweet Pepper
Kalamata Olives
Ciabatta
Garlic
Chilli Flakes
Mozzarella
Basil
Salt
Black Pepper
Olive Oil
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Serves
4
Chicken Thigh
Tomato
Sweet Pepper
Kalamata Olives
Ciabatta
Garlic
Chilli Flakes
Mozzarella
Basil
Salt
Black Pepper
Olive Oil
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Preheat the oven to 180°C/356°F.
Step 2.
Into a large baking tray add the tomatoes, peppers, the chicken thighs and the Kalamata olives. Tear the ciabatta into crouton size pieces then, add to the tray. Next, take the cloves from your bulb of garlic and add to the tray (no need to peel them). Pour a large glug of olive oil over the ingredients, ensuring each is coated. Sprinkle of a large pinch of salt and pepper, and then add the chilli flakes.
Step 3.
Time to get hands on. Rub all of the ingredients in the tray, ensuring everything is covered in oil and seasoning, before placing in the oven for 30 minutes.
Step 4.
Once 30 minutes is up, remove the tray. Toss the ingredients, basting them in the sauce. Place back into the oven for 15 minutes.
Step 5.
Remove from the oven, and toss the ingredients again and drain any excess liquid from the tray. Take your mozzarella balls and tear into little pieces. Scatter these across the top of the traybake. Drizzle the traybake with olive oil once more then, put it under the grill for 5 minutes.
Step 6.
Take the traybake out and set aside. Roughly chop up the basil. Plate up with a sprinkling of basil and enjoy!
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Notes (1)
M
Misha T.
3 months ago
Hey mob! I don’t love chicken with skin, can you suggest any alternatives? Thanks!
Mob
3 months ago
·Admin
Hi Misha, you can use skinless chicken thighs if you prefer!
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