Chicken Tray Bake with Tomatoes and Pancetta

Ingredients

  • 1 long red 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 tomatoes (half cherry or baby plum, larger ones halved)

Method

  1. Preheat oven to 200°C / 180°C fan / gas 6.
  2. Prepare the paste:
    Halve the chilli and remove the seeds if desired.
    Blend the chilli, tomato purée, olive oil, and garlic in a small food processor.
  3. Mix the paste with the chicken in a bowl.
  4. Place the chicken and potatoes in roasting tin that can hold the chicken and potatoes in a single layer.
    Season with salt and pepper. Add the thyme sprigs and roast for 30 minutes.
  5. Stir in the pancetta and roast for 15 minutes.
  6. Add the tomatoes and roast for 15 minutes.
    The tomatoes should have softened and the chicken should be cooked through.