Amatriciana Chicken Traybake
Inspired by the classic Italian pasta sauce, chicken thighs and new potatoes are flavoured with bacon and tomato in this easy one-pan meal.
Method
Based on 4 servings, adjust as needed.
Step 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. Mix the chilli paste with the tomato purée, olive oil and grated or crushed garlic. Mix 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.
Step 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, if you like.
- Ingredients
- Based on 4 servings
-
140g Cubetti Di Pancetta, (or smoked bacon lardons) 1x Sainsbury's Italian Cubetti Di Pancetta 200g -
8 Skinless Chicken Thighs 1x Sainsbury's British Chicken Thigh Fillets 1kg -
500g New Potato, halved 1x Sainsbury's Baby Potatoes 1kg -
1 tsp Chilli Paste 1x Sainsbury's Red Chilli Paste, Inspired to Cook 90g -
3 tbsp Tomato Purée 1x Sainsbury's Tomato Puree, Double Concentrate 200g -
3 tbsp Olive Oil 1x Sainsbury's Olive Oil 500ml -
3 Garlic Cloves, peeled 1x Sainsbury's Garlic -
400g Baby Plum Tomatoes, halved 2x Sainsbury's Baby Plum Tomatoes 325g -
90g Green Salad, to serve 1x Sainsbury's Baby Leaf Salad 90g -
2 tsp Thyme, leaves stripped from stalks 1x Sainsbury's Bunched Thyme 20g -
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g