Amatriciana chicken traybake

Amatriciana chicken traybake

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(26 ratings)

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Cooking time

Prep: 15 mins Cook: 1 hr

Skill level

Easy

Servings

Serves 4

Inspired by the classic Italian pasta sauce, chicken thighs and new potatoes are flavoured with bacon and tomato in this easy one-pan meal

Nutrition and extra info

Additional info

  • Gluten-free
Nutrition info

Nutrition per serving

kcalories
472
protein
46g
carbs
27g
fat
20g
saturates
5g
fibre
4g
sugar
6g
salt
1.5g
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Ingredients

  • 1 long red chilli
  • 3 tbsp tomato purée
  • 3 tbsp olive oil
  • 3 garlic cloves
  • 8 skinless chicken thighs
  • 500g new potatoes
  • 4 thyme sprigs
  • 140g cubetti di pancetta (or smoked bacon lardons)
  • 400g tomatoes, 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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Method

  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.
  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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Comments

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Paulajarrett's picture
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Cooked this for the first time last night and it was really delicious. My husband isn't a big fan of chicken and my son is fussy but both if them really enjoyed it. The chicken was really juicy. Will be making this again.

CailinLondon's picture
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Really enjoyed this. I tailored the recipe slightly to incorporate the ingredients that I had - I cut up chicken breasts instead of using thighs and I used tinned chopped tomatoes in place of fresh tomatoes. I parboiled the potatoes, otherwise the chicken would have been overcooked. I served with green beans, which I mixed into the roasting tray before serving.

bigsis2012's picture
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Very tasty; the whole family enjoyed this. I read it wrong and put the tomatoes and bacon in with half an hour to go but it was fine. I might add some olives and peppers next time and par-boil the potatoes for a few mins (I also added much less oil as we're trying to cut back and it still worked well).

kirstensmith's picture

Absolutely delicious. I made it for a dinner party and it went down very well. Like some others, I added peppers at the same stage as the tomatoes. This will definitely be a regular dish now. Mopping up the juices with ciabatta was delicious

kingthorpe's picture
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Very tasty recipe. Thought it might have been a bit hot but need not have worried.
I used the paste as a marinade on chicken drum sticks and thighs(bones in) I roasted the new potatoes separately and served with roasted mixed peppers. Guests were complimentary!

hleggy's picture
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This was really tasty!!! I just used what I had in so no chilli, courgette instead of tomatoes as we don't like them, turkey rashers instead of bacon and sweet potato instead of new potato. It was in the oven for about 45-50mins and the chicken was really juicy. There is only 2 of us but the recipe made enough for us for a tasty lunch 2moro!

LaineyQ78's picture
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This recipe was so easy and really tasty. Will definitely be making this again. I halved the recipe as it was just for the two of us. I served it with a helping of garlic and lemon couscous to soak up the juices...yum!

1craftycook's picture
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A great recipe - quick to and easy to prepare with very little washing up to do afterwards! I omitted the garlic but added some extra herbs and spices as well as large slices of pepper and courgette. A meal enjoyed by all the family.

Nico_cook's picture

Divine! Seriously and absolutely divine!

Frantic Flapjack's picture
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Excellent recipe. The cooking times were spot on. I used chicken breasts and cut into large chunks. I have made this recipe a few times now and it has turned out well every time. It's great that you can make it in one pan too. Recommended.

cjsansom's picture
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Absolutely delicious. Added handful of olives at the same time as the tomatoes but apart from that followed recipe / timings and it was perfect.

reevey's picture
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Great mid-week meal and even better with only one pan to wash up! I added a green pepper as we love them, the left rest was as described, but as there are just two of us I halved the chicken thighs and the potatoes, served with a green salad and warm crusty roll. It had bags of flavour and cooked in the time given, scrummy! Definitely will repeat

jenabrady91's picture
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Made this as part of my new health kick and it was lovely!
Our house is not a fan of whole tomatoes, so swapped this for peppers and courgettes instead but put in at the same time as the pancetta.
Easy and definitely a new favourite :)

catbail's picture

Lovely, easy meal. I made the paste in the morning, adding dried Italian seasoning to it because I didn't have fresh thyme (took seconds), then in the evening it was just an assembly job. Only cooked 4 thighs (just the two of us), but used the same amount of paste. Added red pepper at the panacetta stage (thanks for the idea janelle25), together with a bit more olive oil. Ended up not bothering with the tomatoes, but I did quickly blanch a few frozen green beans (also in the morning) and mixed them in with everything else for the last 5 mins. We thoroughly enjoyed it, one to add to the regular repertoire. One baking tray and two plates was all it took. (Oh, by the way, used whole thighs with skins on, and they ended up lovely and crispy.)

bowdenei's picture
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We enjoyed this. I can't get red chilies here in the US too often. Well not in my supermarkets anyway. So used a poblano chili instead. Kept everything else the same except used half chicken as there were 2 of us. Didn't have any juices to mop up, but nevertheless was very tasty. Will def make again.

janelle25's picture
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Having previously cooked a traybake I find it best to roast the potatoes separately for 15 mins before adding the chicken. I omitted the chili but added large sliced capsicum, onion and mushrooms with the pancetta as well as extra olive oil and a generous amount of dried mixed herbs. The end result was lovely. I doubled the recipe and everything was eaten - even the last drop of juice was mopped up. Definitely in our favourites.

rkbyrne's picture

I am not convinced that "Sarah Cook" is she exists, tried this recipe before she posted it on this website. My children are eating dish it as I write this comment. The potatoes are very under cooked so I would advise you to par-boil them before adding them to the tray. There is very little taste in the "tomato purée, olive oil and garlic" paste. They are not impressed. Never again. Don't bother with this recipe. If Sarah Cook exists please reply.

suegriff26's picture
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Always wary of being the first to try a recipe but glad I risked this one! Very tasty. I only cooked for 2 so halved the chicken but used full quantities of everything else. I don't think 500g of potatoes would be anything like enough for 4 people, or maybe we are just greedy. Next time I make this I would add less oil to the paste and maybe fry off the lardons a bit before adding as was a lot of oil in this. Served with crusty bread and salad as suggested

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