Hit ‘N’ Run Panbaked Chicken (Jamie Oliver)

I have decided to attempt to find time to update my blog! It’s been a long while since I posted and I still have friends saying they visit my blog on occasion for recipes and wish I would post some new material. I have to admit I still refer back as well when I don’t feel like digging through recipe books.

31 Hockey games this month! Yes that’s how many we counted between the 3 boys! It’s been pretty hectic around here trying to juggle work, hockey, housework, cooking, the never ending piles of laundry – yes it’s all been quite the whirlwind. I’m on the countdown until April when hockey is finished and life running the boys all across Alberta ends for a few months!

My friend and I carpool each week to Cold Lake for groceries which is 42kms from here. They have a little better prices than the stores we have in our little town so buy carpooling we save a bit on gas – and also it’s nice to have a little company while running errands. We have been doing some meal planning throughout the weeks – for what we need for the recipes we have decided on. I only plan for the weekdays for now – since we are usually on the run to hockey most of the weekend. Here is Monday’s meal this week – I just got the new Jamie Oliver cookbook – called Save with Jamie – I have been drooling at most of the pictures all week trying to decide what to try first – decided on an easy one today after a busy day of work – delish and super easy to throw together! It turned out well – my favorite part was the roasted veggies – and we have chicken leftover to slice up for wraps for lunches for tomorrow.

4 large ripe tomatoes
2 red onions
1 red bell pepper
1 yellow bell pepper
6 skinless boneless chicken thighs (I used chicken breast tenders instead because that’s what I had on hand)
1/2 bunch fresh thyme
1 teaspoon smoked paprika
2 TBSP Olive Oil
2 TBSP Balsamic Vinegar

*( Note – I used an extra TBSP of each balsamic and Olive Oil because I had a bit extra chicken that the recipe called for)
** I also added Salt and Pepper to taste at the end as I felt it needed it

Preheat your oven to 350F. Quarter the the tomatoes, roughly chop the onions and bell peppers into larger sized pieces. Add this all to a large baking dish or roasting pan along with the chicken. Toss in the garlic (smashed with your knife), fresh thyme (I just threw in whole), paprika, olive oil and balsamic. Toss all together, ensuring your chicken isn’t covered by the veggies. Roast for about an hour or less – until your chicken is done – basting and turning during cooking.

Easy, healthy, quick weeknight meal we served with a broccoli rice casserole. Would be also good with a simple salad and some Crusty Bread to mop the pan juices.

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