Amatriciana Chicken Traybake

Recipe Details

Preparation Time

30 minutes

Cooking Time

1 hour

Ingredients

• 500g boneless, skinless chicken thighs
• 400g cherry tomatoes, halved
• 200g cubetti di pancetta (or smoked bacon lardons)
• 150g olive oil
• 100g tomato purée
• 4 thyme sprigs
• Salt and black pepper to taste

Method

1. Preheat the oven to 190°C (170°C fan)/Gas Mark 5.
2. In a food processor, combine olive oil, tomato purée, salt, and black pepper. Process until smooth.
3. Transfer the mixture to a large bowl and add cubetti di pancetta. Stir to coat.
4. Add chicken thighs to the bowl and toss with the pancetta mixture until evenly coated.
5. Spread the chicken and pancetta mixture into a single layer in a large roasting tin.
6. Roast for 30 minutes.
7. Stir in cherry tomatoes and continue roasting for an additional 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
8. Remove from the oven and sprinkle with thyme. Serve hot, garnished with fresh herbs if desired.