Chicken Amatriciana Traybake

Preheat the oven to 200C. Add the chilli, tomato paste, olive oil and garlic to a food processor, whizz to a paste, then season and spread all over the chicken thighs. Add the chicken and new potatoes to a roasting tin, mix together with your hands, then scatter with thyme and roast for 30 mins.
Stir the cubed pancetta into the roasting tin and cook for another 15 mins, then add the tomatoes and cook for 15 mins more. Once the chicken is cooked through and the tomatoes have started to collapse and brown, remove from the oven and serve with crusty bread.

1 hr

4 serving

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