Tray-baked chicken with creamed spinach

This recipe is from Jamie Oliver’s 30 minutes meal cookbook. I love this book. Most of the dishes are pretty easy to prepare and they taste really good.

I love this dish. The chicken is tender and full of flavours from the oregano, butter, rosemary. The little bit of acidity from lemon and tomatoes brought out the sweetness in the chicken. I love the toasted rosemary. They taste so great! Enjoy!

Dried oregano
Sweet paprika
A knob of butter
4 x 180g skinless chicken breasts
1 lemon
300g tomatoes
4 rashers of bacon (you can use smoked bacon)
a couple of sprigs of fresh rosemary
A bunch of spring onions, trimmed and finely sliced
3 cloves of garlic
1 whole nutmeg, for grating
a large knob of butter
400g prewashed baby spinach
100ml cream
25g parmesan cheese
& olive oil, salt & pepper

Cooking Instructions
For the Spinach:
1)  Add the trimmed spring onions to large shallow pan along with a splash of olive oil.
2)  Crush in the garlic and add a swig of boiled water. Finely grate in ¼ of a nutmeg and add the knob of butter.
3)  Leave to cook for around 3 minutes, stirring occasionally.
4)  Pour in the cream. Turn heat to low and finely grate in the parmesan and stir well.
For the chicken:
1)  Turn the grill to full.
2)  Turn the heat under the empty frying pan to high. Add some olive oil along with knob of butter.
3)  Sprinkle the chicken with a good pinch of dried oregano, salt& pepper and paprika, then drizzle over some olive oil. Roll the chicken around to mix in all the flavours.
4)  Add to the hot pan and fry for 4-5 minutes, or until golden on both sides.
5)  Get out a roasting tray. Quarter the lemon and half the tomatoes and chuck them in the tray.
6)  Tip in the chicken and any juices from the pan. If you want, arrange everything nicely, then lay bacon on top of chicken.
7)  Put the pan back on the heat, add rosemary to pan and move them around so that they get coated in the juices. Put them into the tray.
8)  Put everything under grill for at least 14 minutes.
The recipe calls for cherry tomatoes but I could not find it so I used Campari tomatoes instead. I am not much of a tomato fan because of their acidity/sourness but this variety, Campari, is quite tasty. They are juicy and sweet.

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