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Amatriciana Chicken Traybake

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Servings 4 people



  • 1 Red Chilli
  • 4 tbsp Tomato Purée
  • 3 tbsp Olive Oil
  • 3 Garlic Cloves
  • 8 Skinless Chicken Thighs
  • 500 g New Potatoes
  • 4 Thyme Sprigs
  • 140 g Diced Chorizo
  • 400 g Fresh Tomatoes
  • 1 Courgette
  • 1 Red Onion
  • 1 Red Pepper
  • Green Salad (to serve)


  • Preheat the 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 with the tomato purée, olive oil and garlic, then spread over the chicken.
  • Add the chicken, potatoes and onion to the tin, then mix everything together well and roast for 20 minutes.
  • Stir in the lardons, tomatoes, courgette and pepper,  and roast for 30 mins more. until the tomatoes have softened and the chicken is cooked.
  • Serve straight from the roasting tin with a seasonal salad.