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Looking for a dinner that’s both delicious and effortlessly simple?
This Amatriciana Chicken Traybake the perfect solution.
With a rich blend of garlic, thyme, and pancetta, it transforms everyday ingredients into a comforting and flavorful meal.
Plus, it’s so easy to prepare, you’ll have more time to enjoy your evening!
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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 (a mix of cherry, baby plum, or larger tomatoes, halved if big)
- Green salad and bread to serve (optional)
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Instructions
Step 1: Prepare the Oven and Ingredients
- Preheat your oven to 200°C (180°C for fan ovens) or gas mark 6.
- Find a large roasting dish that’s big enough to hold the chicken and potatoes in a single layer for even cooking.
- Take the red chilli, cut it in half, and remove the seeds if you prefer a milder taste.
- Discard the stalk.
- Pop the chilli, tomato purée, olive oil, and peeled garlic cloves into a small food processor or mini chopper.
- Blend everything into a smooth paste.
Step 2: Season and Roast
- Place the chicken thighs and new potatoes in the roasting tin.
- Pour the chilli-garlic paste over the top and sprinkle with a generous amount of salt and black pepper.
- Toss everything together with your hands, making sure the chicken and potatoes are well-coated.
- Add the thyme sprigs on top, then place the tin in the oven and roast for 30 minutes.
Step 3: Add Pancetta and Tomatoes
- After 30 minutes, take the tin out of the oven and stir in the pancetta.
- Return the dish to the oven and roast for an additional 15 minutes.
- Finally, add the tomatoes and roast for a final 15 minutes until they soften and the chicken is fully cooked through.
Step 4: Serve and Enjoy
- Take the dish straight to the table and serve.
- Pair it with a simple green salad and some crusty bread to mop up the flavorful juices from the pan.
- Enjoy!
FAQs
Can I use bone-in chicken thighs instead of skinless?
Yes, you can use bone-in chicken thighs. Just be sure to adjust the cooking time slightly if needed; they might require a few extra minutes to cook through fully.
What can I use instead of pancetta or bacon lardons?
If you can’t find pancetta or bacon lardons, you can use regular bacon cut into small pieces or even leave them out if you prefer a meatless version.
Quick Italian-Style Amatriciana Chicken Traybake
This easy one-pan chicken and potato bake combines garlic, thyme, pancetta, and tomatoes for a flavorful, beginner-friendly meal perfect for any night.
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RateServings: 4
Ingredients
- 1 long red chilli
- 3 tbsp tomato purée
- 3 tbsp olive oil
- 3 garlic cloves
- 8 chicken thighs skinless
- 500 grams new potatoes
- 4 thyme sprigs
- 140 grams cubetti di pancetta (or smoked bacon lardons)
- 400 grams tomatoes (a mix of cherry, baby plum, or larger tomatoes, halved if big)
- Green salad and bread to serve (optional)
Instructions
Prepare the Oven and Ingredients
- Preheat your oven to 200°C (180°C for fan ovens) or gas mark 6.Find a large roasting dish that’s big enough to hold the chicken and potatoes in a single layer for even cooking.Take the red chilli, cut it in half, and remove the seeds if you prefer a milder taste.Discard the stalk. Pop the chilli, tomato purée, olive oil, and peeled garlic cloves into a small food processor or mini chopper.Blend everything into a smooth paste.
Season and Roast
- Place the chicken thighs and new potatoes in the roasting tin.Pour the chilli-garlic paste over the top and sprinkle with a generous amount of salt and black pepper.Toss everything together with your hands, making sure the chicken and potatoes are well-coated.Add the thyme sprigs on top, then place the tin in the oven and roast for 30 minutes.
Add Pancetta and Tomatoes
- After 30 minutes, take the tin out of the oven and stir in the pancetta.Return the dish to the oven and roast for an additional 15 minutes.Finally, add the tomatoes and roast for a final 15 minutes until they soften and the chicken is fully cooked through.
Serve and Enjoy
- Take the dish straight to the table and serve.Pair it with a simple green salad and some crusty bread to mop up the flavorful juices from the pan.Enjoy!
hey, can i replace the pancetta with turkey bacon, healthier options ya know? whats the cooking time diff?
Turkey bacon sounds like a good swap! I’d keep an eye on it as it might cook faster than pancetta.
Hey Sandra, can you tell me if it’s okay to use dried tomatoes instead of fresh? Fresh ones are kinda hard to find this time of year. Thanks!
bone in chicken thighs because we all got extra time to spend in the kitchen lol
Roasting chicken is the best, but never tried adding pancetta. gonna give it a shot
Pancetta changes the game, dude. Adds so much flavor.
Love this recipe! Quick and easy is just what I need after a long day.
Imagine reading this and you’re a tomato.. Talk about being in a stew, huh?
I’d volunteer as a tribute, love to be part of a tasty recipe!
why even bother with oven roasting? grilling these babies brings out a flavor you can’t match indoors.
Totally agree with grillin’, nothing beats that charred taste!
While grilling is great, oven roasting offers consistency and ease, especially in bad weather.
this recipe sounds simple and delicious, can’t wait to try it out this weekend. Love how you make cooking seem easy, Sandra.
Not sure about adding pancetta, feels like it’d overpower the chicken’s flavor.
interesting recipe, might give this a try. always looking for new chicken dishes. thanks, Sandra.