In a cheerful, no-fuss video, Jamie Oliver shares a vibrant traybake that proves weeknight magic is possible with minimal effort. This Quick & Easy Chicken Tikka Traybake brings bold spice, sweet-sour notes and crispy-succulent chicken together — and pairs perfectly with a lightning-fast mustard flatbread. If anyone needs inspiration for simple, family-friendly cooking, easy recipes like this are the answer.
Why this traybake works
Jamie's method keeps things streamlined: sear the chicken in the tray (turned into a frying pan), build layers of flavour in the same vessel, then finish everything in the oven. The result is what he describes as a "dry curry" — not dry meat, but succulent chicken with sticky, flavour-packed peppers and garlic. Let the oven do the work for roughly 40 minutes at 180°C (350°F).
Ingredients
For the traybake (serves 4)
- 4 free-range chicken thighs (skin on)
- 8 garlic cloves
- 2 green chillies (seeds removed for mild heat)
- 2–3 peppers, torn into quarters
- 2 tbsp jalfrezi paste (ready-made)
- 8 bay leaves (or rosemary)
- 2 tbsp onion marmalade
- 2 tbsp red wine vinegar
- Olive oil, sea salt and black pepper
Quick mustard flatbread
- 2 mugs self-raising flour
- 2 tsp English mustard
- 2 pinches sea salt
- Water to bring to a pliable dough
- Oil or butter for layering and frying
How to make it
- Heat a little olive oil in the tray on medium-high. Season chicken with salt and pepper and place skin-side down to render fat and crisp the skin.
- Prepare garlic (8 cloves) and chillies (halved, seeds removed). When the chicken has colour, turn it and stir in jalfrezi paste so the spices cling to the meat.
- Add bay leaves, peppers, onion marmalade and red wine vinegar. Mix so the peppers and garlic are coated — this creates the sticky, flavourful finish.
- Roast in the oven for about 40 minutes at 180°C (350°F) until chicken is cooked through and juices are sticky and fragrant.
- Meanwhile, make the flatbread: mix flour, mustard and salt, add enough water to form a non-sticky, elastic dough, then roll thin. Brush generously with oil, roll like a croissant, then coil into a snail, flatten and roll out again for layers.
- Cook the bread in a hot dry non-stick pan (26 cm if available) about 3–4 minutes each side until golden and crisp in parts. Break apart to reveal layers and use pieces to mop up the tray juices.
"Get it in the oven. Let the oven do the work." — Jamie Oliver
Serving and tweaks
Scatter a few dollops of yogurt across the tray, squeeze lemon over a simple salad and serve with torn pieces of the mustard flatbread. Jamie recommends using ready-made jalfrezi paste for convenience and onion marmalade for a sweet-sour kick — two tiny cheats that deliver big flavour. This recipe scales well for 8–12 people, making it ideal for family dinners and casual parties.
Top tips for success
- Sear first: Get good colour on the chicken skin to render flavour into the tray.
- Adjust heat: Remove chilli seeds to keep it family-friendly and mild.
- Use fats smartly: Rubbing oil into the flatbread dough creates layers and crispiness — double lamination is the trick.
- Scale easily: This one-tray approach is brilliant for parties — more thighs, more veg, same method.
Final thoughts
This recipe is a joyful example of simple, bold cooking where the oven does most of the heavy lifting. With minimal fuss and a couple of clever shortcuts, it delivers striking flavours and satisfying textures — exactly the kind of cooking, easy recipes that make weeknights feel special.
Quick & Easy Chicken Tikka Traybake — cooking, easy recipes. There are any Quick & Easy Chicken Tikka Traybake — cooking, easy recipes in here.
