Jamie oliver's 'big flavour' chicken traybake recipe uses just five ingredients

CELEBRITY CHEF JAMIE OLIVER SHARED HIS 'SATISFYING' LEVANTINE CHICKEN BAKE RECIPE THAT 'ABSORBS BIG FLAVOUR FROM THE CHICKEN AND SPICE' WITH HIS 8.2 MILLION INSTAGRAM

FOLLOWERS 12:25, 21 May 2025 With summer just around the corner, our cravings turn to vibrant, sunny Mediterranean flavours, but you don't have to dine out to enjoy them - thanks to

Jamie Oliver's brilliant shawarma chicken traybake recipe. To make Jamie's easy, five-ingredient dish, you only need one baking dish, so it's simple on the washing-up front

too. Preparation takes just five minutes, then the oven does all the hard work for 50 minutes. Jamie says of his recipe: "There's something so satisfying about dishes where the

oven does all the work. Inspired by flavours from the Levantine coast, the rice and aubergine absorb big flavour from the chicken and spice." READ MORE: Amazon teeth whitening strips

with over 1,800 five stars now under £20 for a few hours A traybake that serves two and weighs in at 408 calories per serving (816 total), this recipe is perfect for couples or solo diners

who like to cook ahead. MAKE JAMIE OLIVER'S SIMPLE CHICKEN BAKE INGREDIENTS * Four (150g) chicken thighs * One aubergine (250g) * 150g of basmati rice * 50g luxury fruit and nut mix *

One heaped teaspoon of shawarma paste EQUIPMENT YOU'LL NEED * Olive oil and red wine vinegar (optional) * Salt and pepper * Baking dish METHOD First, preheat the oven to 200 degrees

centigrade. Carefully trim and halve the aubergine lengthwise, scoring the skin down the centre and halving again. Now, place chicken thighs in the baking dish, drizzling with 1 tablespoon

of olive oil and red wine vinegar (optional). Toss the chicken to coat it in oil and seasoning - just salt and pepper do the job here. Place the baking tray in the oven and roast the chicken

for 25 minutes. Meanwhile, finely chop the fruit and nuts mix ready for the next step, reports the Express. Boil the kettle and remove the chicken from the oven. Mix in the shawarma paste,

basmati rice and half of the fruit and nut mix into the dish, then pour in 300ml of boiling water. Article continues below Pop it back in the oven and bake for an additional 25 minutes or

until the rice is perfectly cooked and the chicken easily comes off the bone. Fluff up the rice with a fork and sprinkle the remaining fruit and nuts mix over the dish, and your delicious

Levantine chicken bake is ready to be dished up.