Amatriciana chicken traybake
- Sarah Cook
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Serves 4
Easy
Prep: 15 mins
Cook: 1 hr
A star rating of 4.8 out of 5.451 ratingsRate
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Inspired by the classic Italian pasta sauce, chicken thighs and new potatoes are flavoured with bacon and tomato in this easy one-pan meal.
Dairy-free
Egg-free
Gluten-free
Nut-free
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Ingredients
Nutrition
Units:
MetricUS
-
1 long red chilli
-
3 tbsp tomato purée
-
3 tbsp olive oil
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3 garlic cloves
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8 skinless chicken thighs
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500g new potato
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4 thyme sprigs
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140g cubetti di pancetta
(or smoked bacon lardons)
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400g tomato
half cherry or baby plum, the rest is up to you - any larger ones halved
-
green salad and bread
to serve (optional)
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Nutrition: per serving
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kcal462
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fat25g
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saturates6g
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carbs25g
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sugars6g
low
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fibre4g
-
protein31g
high
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salt1.2g
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Method
-
step 1
Heat oven to 200C/180C fan/gas 6. Find a large roasting tin that will hold the chicken thighs and potatoes in a single layer. Halve the chilli, scrape out and discard the seeds if you don’t like it too hot, and remove the stalk. Put in a small food processor or mini chopper with the tomato purée, olive oil and garlic. Whizz to a paste, then spread over the chicken. Add the chicken and potatoes to the tin with a good grinding of black pepper and some salt, then mix everything together well with your hands. Add the thyme and roast for 30 mins.
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step 2
Stir in the pancetta and roast for 15 mins more, then add the tomatoes and roast for another 15 mins until the tomatoes have softened and the chicken is cooked. Serve straight from the pan and eat with a green salad and some bread, if you like, for mopping up the juices.
Recipe from Good Food magazine, June 2014
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A star rating of 4.8 out of 5.451 ratings
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