Amatriciana chicken traybake

Amatriciana chicken traybake

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(132 ratings)

Prep: 15 mins Cook: 1 hr


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
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  • 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 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



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

  • green salad and bread, to serve (optional)


  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.

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Comments, questions and tips

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10th Jun, 2018
I’m vegetarian but needed to make a non-veggie meal. This was the perfect choice. Having read the comments, I par-boiled the potatoes. I also added a finely chopped red onion and 2 chopped red peppers. I also made a veggie version using Quorn pieces. Identical method other than I only put it in the oven for the final 30 minutes (it’d be too dry if cooked for the full hour). Both the chicken and the Quorn versions worked perfectly.
16th May, 2018
Great recipe, lovely meal. I slightly increased the garlic, tomato puree and olive oil, and added a coarsely chopped red onion. We all thoroughly enjoyed it. I agree with WarrenJB - the potatoes definitely needed some pre-boiling, or as ClaireRogers says, put the potatoes in for 20 minutes before the chicken. I will be making this again.
25th Apr, 2018
Adapted this slightly for Slimming World, by swapping the olive oil for Pam Spray/Fry Light and used lean back bacon instead of the pancetta. Absolutely delicious, quick and simple meal that will become a regular.
16th Jan, 2018
Made this last night...absolutley gorgeous doo tasty will definitely make again
14th Nov, 2017
Easy dinner. I used chorizo instead of lardons and mini chicken breast instead of chicken thighs. It only needed 30 mins cooking time. Very yummy.
26th Oct, 2017
Easy (as long as you have a whizzy food blender attachment), properly tasty. I used more Olive Oil (drizzled over pots as well) and two deseeded chillis. Really great looking dish too, nice to serve at the table.
3rd May, 2017
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.
1st May, 2017
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
14th Apr, 2017
Delicious. Made a separate portion using fish instead of chicken and pancetta for my non meat eating daughter.Will definitely make again.
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.


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