I have already made this tray bake twice because it was so easy and delicious, once for Mr O and I and then once for a pot luck Sunday lunch at N’s new house now that he has moved out of our flat. While it does take a little bit of time to make, actually throwing it together is really quick and the flavour is completely worth the wait.
Chicken and pancetta tray bake
Adapted from jamieoliver.com
8 chicken drumsticks
300g mini potatoes (like baby potatoes but even smaller – or just get the baby potatoes and cut any large ones in half)
250g baby plum tomatoes
1 bulb of garlic
2 handfuls of pitted black olives
1 fresh red chilli, chopped
A handful of fresh basil leaves
8 rashers of pancetta
Preheat your oven to 180 C. Break down the garlic bulb into cloves.
Place the drumsticks, potatoes, tomatoes, unpeeled garlic, olives, chilli and basil in a large roasting try big enough to place the chicken in a single layer.
Drizzle with olive oil and then season well with salt and pepper and toss everything together. Then reposition the chicken on top. Place the roasting tray in the oven and back for 30 minutes.
After 30 minutes turn the chicken and place back in the oven for a further 30 minutes.
Then drape the pancetta over the top of the chicken and roast for a final fifteen minutes or until the pancetta is crispy.