Jamie Oliver's chicken noodle traybake
They're a guaranteed midweek saviour, colourful and flavour-packed, you can't beat the satisfaction of a trusty traybake where the oven does all the hard work. Jamie's Chicken Noodle traybake is no exception, think ginger, garlic and chilli roasted chicken with rice noodles and fresh veggies from our This Morning allotment.
Jamie Oliver’s Gochujang Chicken Noodle Traybake
Recipe taken from: Simply Jamie
Ingredients
2 x 6cm pieces of ginger (80g total)4 cloves of garlic1 sweetheart cabbage 4 large chicken thighs, skin on, bone in 2 heaped tablespoons gochujang paste4 nests of vermicelli rice noodles (200g total)1 bunch of spring onions 2 tablespoons sesame seeds
Method
1. Preheat the oven to 200C. Peel and finely slice the ginger and garlic, quarter the cabbage lengthways, then place it all in a 25cm x 30cm roasting tray with the chicken thighs and gochujang paste.
2. Drizzle everything with 1 tablespoon of olive oil and 2 tablespoons of red wine vinegar, add a pinch of black pepper, then mix well, massaging that flavour in. Arrange the chicken skin side up and roast for 30 minutes.
3. Plunge the noodles into a bowl of boiling water for 1 minute, then remove the tray from the oven and use tongs to drag the noodles into the tray, dressing them in the tray juices, and nestling them in the corners. Trim the spring onions, finely slice and reserve the green tops, then add the lengths to the tray. Move the chicken thighs to sit back on top - we want the skin to get nice and crispy.
4. Pour 200ml of cold water into the tray, scatter over the sesame seeds, then roast for another 20 minutes, or until the chicken is cooked through, the cabbage is tender and the noodles have hydrated in all the cooking juices. Scatter over the reserved spring onion tops, to serve.