Jamie Oliver 5 Ingredients Chicken Traybake

If you love bold flavors with minimal prep, this Jamie Oliver 5 Ingredients Chicken Traybake is going to be your new favorite. It’s hearty and fragrant, with shawarma-spiced chicken thighs, roasted aubergine, nutty rice, and bursts of sweetness from the fruit and nut mix. I made this one cozy weeknight, and the oven did most of the work—my kind of dinner! (inspired by Jamie Oliver)

Ingredients Needed

• 1 aubergine (250g), trimmed and halved lengthways
• 4 × 150g (5 oz) chicken thighs, skin on, bone in
• 50g (1.75 oz) luxury fruit and nut mix, finely chopped
• 1 heaped tablespoon shawarma paste
• 150g (¾ cup) basmati rice
• Optional: 1 tbsp olive oil, 1 tbsp red wine vinegar, sea salt and black pepper

How To Make Jamie Oliver 5 Ingredients Chicken Traybake

1. Roast the Chicken and Aubergine:
   Preheat your oven to 200°C (400°F). Score the aubergine skin at 1 cm intervals and cut each half in two. Place the pieces in a 20×25 cm baking dish along with the chicken thighs. Drizzle over 1 tablespoon each of olive oil and red wine vinegar, then season with salt and pepper. Roast for 25 minutes to let those rich flavors start developing.
2. Add the Shawarma and Rice:
   Boil your kettle. Take the tray out and stir in the shawarma paste, half of the fruit and nut mix, and the uncooked basmati rice. Add 300ml of boiling water and stir gently to combine everything evenly.
3. Bake to Finish:
   Return the tray to the oven for another 25 minutes. The rice will soak up all those lovely juices while the chicken turns beautifully tender. Check that the chicken easily pulls away from the bone and that the rice is soft.
4. Serve with Flair:
   Fluff the rice with a fork and sprinkle the rest of the chopped fruit and nuts on top for a final touch of texture and sweetness. Serve hot straight from the dish—no need for sides!

Why I Love This Recipe

This is one of those recipes that makes you look like you’ve worked hard when really, you haven’t! The shawarma paste is such a smart shortcut for rich, complex flavor, and the roasted aubergine turns silky and delicious. It’s earthy, spicy, and sweet in all the right ways—and the leftovers are even better the next day.

Recipe Tips

• Score the aubergine: Helps it soak up more of the shawarma flavor.
• Use boiling water: Essential for cooking the rice evenly and quickly.
• Add more water if needed: If the rice looks a bit dry, add a splash more water and continue baking.
• Double the batch: This dish keeps well, so go ahead and make extra!
• Go for skin-on thighs: They crisp up beautifully and add richness to the rice.

How To Store & Reheat Leftovers

• In the Fridge: Store leftovers in an airtight container for up to 2 days.
• To Reheat:
  • Oven: 180°C (350°F) for 10–15 minutes until hot throughout.
  • Microwave: Heat on medium power for 2–3 minutes. The rice may lose a bit of its original texture, but it’ll still be tasty.

FREQUENTLY ASKED QUESTIONS

• What if I don’t have shawarma paste?
  You can mix olive oil with ground cumin, coriander, paprika, garlic, and lemon juice for a quick substitute.
• Can I use boneless chicken?
  Yes, but reduce the second cooking time by about 5–10 minutes so the meat doesn’t dry out.
• What’s in a fruit and nut mix?
  Typically dried cranberries or raisins with almonds, pistachios, or cashews. Choose your favorite combo!
• Can I make this ahead of time?
  Definitely—reheat before serving and top with fresh fruit and nuts for texture.

Nutrition Facts

• Calories: 816 kcal
• Fat: 39 g
• Saturated Fat: 8.1 g
• Protein: 37.7 g
• Carbohydrates: 82.3 g
• Sugars: 14 g
• Salt: 1.1 g
• Fibre: 8.4 g

Try More Jamie Oliver 5 Ingredients Recipes:

• 5 Ingredients Juicy Charred Chicken
• 5 Ingredients Sumac Chicken
• 5 Ingredients Chickpea Chicken
• 5 Ingredients Couscous & Chicken Bake