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.

Ingredients

Instructions

1. Heat oven to 200°C/180°C fan/gas 6. Find a large roasting tin that will hold the chicken thighs and potatoes in a single layer.
2. 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 puree, olive oil and garlic. Whizz to a paste, then spread over the chicken.
3. 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.
4. 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.
5. Serve straight from the pan and eat with a green salad and some bread, if you like, for mopping up the juices.

Nutrition