Amatriciana chicken traybake

Amatriciana chicken traybake

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(122 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
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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.

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Comments, questions and tips

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bowdenei
16th Jun, 2014
5.05
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
15th Jun, 2014
5.05
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
14th Jun, 2014
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
14th Jun, 2014
4.05
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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