Amatriciana Chicken Traybake is a modern British recipe for a classic traybake dish of chicken thighs with new potatoes in a tomato and pancetta amatriciana style sauce. The full recipe is presented here and I hope you enjoy this classic British version of: Amatriciana Chicken Traybake.
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Amatriciana is a classic Roman pasta sauce traditionally made with guanciale or cured pork jowl. This simple traybake is influenced by that dish but uses cubed pancetta rather than the original guanciale. Here the pasta sauce is used to coat chicken thighs and new potatoes, making this a complete and hassle-free one pan meal.
Ingredients:
1 long red (cayenne) chilli
3 tbsp tomato purée
3 tbsp olive oil
3 garlic cloves
8 skinless chicken thighs
500g new potatoes
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)
Method:
Pre-heat your oven to 200C (180C fan/gas mark 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 stem. 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 then transfer to the centre of your pre-heated oven and roast for 30 minutes.
Stir in the pancetta then return to the oven and roast for 15 minutes more, then add the tomatoes and roast for another 15 minutes 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.
