Amatriciana chicken traybake

Amatriciana chicken traybake

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(134 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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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.
6th Apr, 2017
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
3rd Apr, 2017
Fantastic recipe - very easy to make!
26th Mar, 2017
This is a firm family favourite - easy to make and very tasty. I often add peppers or mushrooms as well.
17th Jan, 2017
Made this several times, always goes down well and easy to double up or halve. Would recommend adding peppers.
22nd Dec, 2016
Very good. Very easy! Mixed paste by hand and marinaded chicken for short time. Easy
19th Dec, 2016
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.
stutay's picture
12th Nov, 2016
Cooked it for the first time & so just stuck to method as described in the recipe. It was delicious! Really flavoursome. No need to parboil potatoes first, but chop in half if bigger than golf ball size. Will be trying this again, probably with chorizo instead of pancetta and kalamata olives at the end with the toms next time mmm
4th Oct, 2016
This is pretty easy to make and is really tasty.
26th Apr, 2016
I increased the chicken thighs, potatoes (which I parboiled) and lardons, added a green and yellow pepper, 5 vine tomatoes, half a can of chopped tomatoes, black olives and a sprinkling of oregano....turned out lovely!! Even my youngest son, who can be a fussy eater, said it was really good! Will definitely be making this again.


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