Chicken Amatriciana Tray Bake

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Chicken Amatriciana Tray Bake

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Ingredients

Adjust Servings:
1 Red Chilli long
3 tbsp Tomato Puree
3 tbsp Olive Oil
3 Garlic Cloves
8 Chicken Thighs skinless
500g New Potato
4 Thyme Sprigs
140g Cubetti di Pancetta (or Smoked Bacon Lardons)
400g Tomato half cherry or baby plum, the rest is up to you - any larger ones halved
Green Salad and Bread to serve (optional)

Nutritional information

472
cal
20g
fat
5g
saturates
27g
carbs
6g
sugars
4g
fiber
46g
protein
1.5g
salt

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Features:
  • Gluten Free
  • Non Vegetarian
Cuisine:

In this easy meal, chicken thighs and chat potatoes are flavored with bacon and tomato. It's a one pan meal. Go for it as a midweek meal or casual dinner .The best thing about this dish is that it can be just served with some salad greens, that's it !

  • 1 hr 15 mins
  • Serves 4
  • Easy

Ingredients

Directions

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Steps

1
Done

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. Halve the chilli, scrape out and discard the seeds if you don’t like it too hot, and remove the stalk. Put in a small food processor or mini chopper with the tomato purée, olive oil and garlic. Whizz 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.

2
Done

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 and some bread, if you like, for mopping up the juices.

Richa

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