Recipes

Puttanesca Chicken Traybake

A rustic Italian-inspired one-pan dish that combines tender chicken thighs with a rich tomato sauce flavoured with olives, capers, garlic and chilli. Perfect for an easy midweek supper or casual entertaining.

Ingredient

2 tbsp olive oil
2 garlic cloves, crushed
½ tsp chilli flakes
2 tbsp tomato purée
8 skin-on, bone-in chicken thighs
2 x 400g tins of chopped tomatoes
150 g pitted black olives
2 tbsp capers, drained and chopped
Salt, to season

To finish (optional):

Fresh parsley, chopped
Grated Parmesan
Crusty Italian bread, to serve

Method

Preheat the oven to 200°C using the Circulaire function.
In a large roasting tin, combine the olive oil, garlic, chilli flakes, tomato purée, chopped tomatoes, olives, capers and a generous pinch of salt. Stir well to combine.
Add the chicken thighs and turn them through the sauce until evenly coated. Arrange the chicken skin-side up.
Roast on the middle shelf for 35-45 minutes, until the chicken is cooked through, the skin is golden and crisp, and the sauce has thickened.
Leave to stand for 5 minutes before serving.
Finish with a scattering of fresh parsley and a little grated Parmesan, if desired.