This make ahead meal is a Jamie classic onepot from his Jamie at Home book. It’s very simple, but also very tasty and perfect to make ahead, pop in a bag and tip into a roasting tin when you want it.
Buy boneless skin-on chicken thighs if you can and cut into three strips. Bag up separately from the rest of the ingredients. Buy a range of different coloured tomatoes and plunge into boiling water for a few minutes til the skins peels away easily. Put these into your freezer bag. Boil some new potatoes until just tender, drain, the squash slightly til your hear and feel the skin on one side split. Add these to the bag. Pop in salt and pepper, a few strands of fresh oregano (dried will do), a good glug of extra virgin olive oil and a large splash of red wine vinegar. Seal the bag and place in the refrigerator.
sticky chicken
On your chosen night, lightly fry off the chicken, skin side down to get a bit of colour. It doesn’t need to be cooked through. Tip that, and the bag of tomatoes and potatoes into a hot roasting tin along with any liquid left in the bag. If it looks a bit dry, another glug of oil and vinegar should do the trick. Depending on how large your pieces of thigh were, roast at 180 for between 25 and 45 minutes. Serve with something green – a bag of spinach is quick, easy and nutritious!

By andrei