Amatriciana chicken traybake

Amatriciana chicken traybake

  • 1
  • 2
  • 3
  • 4
  • 5
(53 ratings)

Prep: 15 mins Cook: 1 hr

Easy

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

  • Gluten-free

Nutrition: per serving

  • kcal472
  • fat20g
  • saturates5g
  • carbs27g
  • sugars6g
  • fibre4g
  • protein46g
  • salt1.5g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 1 long red chilli
  • 3 tbsp tomato purée
  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 3 garlic cloves
  • 8 skinless chicken thighs
  • 500g new potato
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 4 thyme sprigs
  • 140g cubetti di pancetta (or smoked bacon lardons)
    Pancetta

    Pancetta

    pan-chet-ah

    Pancetta is Italian cured pork belly - the equivalent of streaky bacon. It has a deep, strong,…

  • 400g tomato, half cherry or baby plum, the rest is up to you - any larger ones halved
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • green salad and bread, to serve (optional)

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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
WarrenJB
3rd May, 2017
3.8
Following comments about dryness I put in a carton of chopped tomatoes rather than fresh (along with a bit of courgette and yellow pepper). It went a little far in the other direction! Maybe I'll drain the tomatoes some, next time, although the suggestion of crusty bread turned out useful. I also limited the chilli, replaced with some paprika, and marinated the chicken in the paste. It still turned out well, and I'd try it again. The worst thing was that the baby potatoes were still a little 'al dente'. Some par boiling next time, I think.
dwatson27
1st May, 2017
2.55
Ingredients great. I used chorizo instead lardons. Very tasty but quite dry. Won't be able to use leftovers for my daughters lunch.I'm sure it's a great recipe bit it needs more tasty liquid sauce
alihume
14th Apr, 2017
5.05
Delicious. Made a separate portion using fish instead of chicken and pancetta for my non meat eating daughter.Will definitely make again.
chumley24
7th Apr, 2017
Made this for first time and all i can say is it was Perfect, stayed true to recipe and it turned out great. will experiment a bit next time but taste was spot on.
ClaireRogers
6th Apr, 2017
5.05
I made an account just to comment how good this was! I dont like chicken on the bone so I used boneless skinless thighs and adjusted the cooking accordingly: 1 put the potatoes in first, cutting bigger ones into halves 20 minutes later I added in the chicken thighs and pancetta cubes 10 minutes later I added in cherry tomatoes It turned out perfect! I served with a fresh green salad and crusty bread
pjohnsonhyde
3rd Apr, 2017
5.05
Fantastic recipe - very easy to make!
cleo500
26th Mar, 2017
5.05
This is a firm family favourite - easy to make and very tasty. I often add peppers or mushrooms as well.
sophydix
17th Jan, 2017
5.05
Made this several times, always goes down well and easy to double up or halve. Would recommend adding peppers.
ollythecat
22nd Dec, 2016
Very good. Very easy! Mixed paste by hand and marinaded chicken for short time. Easy
Abs82
19th Dec, 2016
5.05
This recipe is really lovely! It tasted amazing & I could prep it all during the day leave it in the fridge then just pop it in the oven in the evening. I used chicken breasts instead as my husband isn't keen on thighs so I adjusted the cooking time to 45 mins instead of an hour & everything was cooking perfectly. Will definitely be making this again soon.

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
chicken_nugg's picture
chicken_nugg
4th Jun, 2014
to make this better i suggest adding a chicken nugget.