Italian Chicken Traybake
Inspired by the classic Italian amatriciana pasta sauce, this traybake is flavoured with bacon and tomato to create a quick and easy weeknight dinner.
Serves: 4
Effort: Easy
Prep time: 15 mins
Cook time: 45 mins
Gluten free
Ingredients
- 1 kg skin-on chicken thighs
- 800 g potatoes, skin on, cut into 1-inch cubes
- 4 tbsp olive oil
- 2 tbsp pizza pizzaz seasoning
- 1 tbsp grange garlic or 3 garlic cloves, minced
- 4 sprigs of fresh thyme
- 3-4 slices of bacon, chopped into batons
- 400 g tin of cherry tomatoes (or fresh can be used)
- 1 tsp chili flakes – optional
Instructions
- Heat oven to 220°C/200°C fan. Use a large roasting tin that will hold the chicken thighs and potatoes in a single layer.
- Add the chicken and potatoes to the tin with the olive oil, garlic, pizza pizzaz seasoning, and a good grinding of black pepper and salt. Mix everything together well with your hands. Add the chili flakes at this stage if using.
- Add the fresh thyme and roast for 30 minutes.
- After 30 minutes, add the tomatoes by spooning them around the tray and sprinkle the bacon batons on top.
- Roast for another 15-20 minutes until the tomatoes have softened, the bacon is crispy, and the chicken and potatoes are cooked. Remove from the oven and sprinkle with a little extra fresh thyme.
- Serve straight from the pan with salad or veggies and crusty bread to mop up the juices.
Hints & Tips
- Alternatives for this dish include swapping the bacon for chorizo for a smoky, spicy flavour.
- Add extras such as red onion and capsicum for a veggie boost. Crumbling feta or goat cheese on at the end is always a winner.
- Serve this dish with your favourite side of choice – salad or veggies, and don’t forget the crusty bread/garlic bread for mopping up the sauce!
- Store in the fridge for up to 3 days. Suitable for freezing.