How to Cook Amatriciana Chicken Traybake

"Recipes Japan | Inspired by classic Italian pasta sauce, chicken thighs and potatoes are freshly seasoned with bacon and tomatoes in this easy one-pot"

How to Cook Amatriciana Chicken Traybake

Ingredients Amatriciana Chicken Traybake:

• 1 long red chili
• 3 tbsp tomato puree
• 3 tbsp olive oil
• 3 cloves of garlic
• 8 skinless chicken thighs
• 500g new potatoes
• 4 sprigs of thyme
• 140g bacon cubes (or smoked lardon bacon)
• 400g tomato, half cherry, or baby plum, the rest is up to you - the larger one is halved
• green salad and bread, to serve (optional)

How to Make Amatriciana Chicken Traybake:

1. Preheat oven to 200C/180C fan/gas 6. Find a large baking sheet that will hold the chicken thighs and potatoes in a single layer. Split the chili, scrape and remove the seeds if you don't like it too spicy, then remove the stalks. Place in a small food processor or mini chopper with tomato puree, olive oil, and garlic. Stir until it becomes a paste, then spread it on the chicken. Add the chicken and potatoes to the pan with black pepper and a pinch of salt, then mix everything well with your hands. Add thyme and bake for 30 minutes.
2. Add the pancetta and roast for another 15 minutes, then add the tomatoes and roast for another 15 minutes until the tomatoes soften and the chicken is cooked through. Serve straight from the pan and eat with a green salad and bread, if you like, to clean the juices.