During the week I really like recipes that are easy. Most of nights by the time I have gotten home from the gym it’s late and I’m tired and hungry and something I can just chuck in the oven is ideal. This recipe definitely fits the bill. It requires minimal prep, everything gets cooked in one dish and it’s really, really tasty.
Italian chicken bake
Adapted from BBC Good Food
1 red chilli
3 tablespoons tomato paste
2 tablespoons olive oil
3 garlic cloves
8 skinless chicken thighs
500g new potatoes
1 teaspoon of dried thyme
140g cubetti di pancetta (or smoked bacon lardons)
400g plum tomatoes (either full size or baby but if you go for the big ones, quarter them)
Preheat your oven to 200 C.
If you don’t like your food too spicy, cut open your chilli and scrape out the seeds. Otherwise put the chilli in your blender with the tomato paste, olive oil and garlic cloves and process to a paste.
Place the chicken thighs in a baking tray big enough to hold them and the potatoes in a single layer. Spread the paste over the chicken thighs, add the potatoes, season with salt and pepper and then mix everything together well with your hands. Sprinkle over the thyme and roast for 30 minutes.
Stir in the pancetta and return to the over for 15 more minutes. Then add the tomatoes and return to the oven for a final 15 minutes.
Serve straight from the pan with green salad and crusty bread if you like.
Serves 4 – 6