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Ingredients
Method
- 1 red capsicum, chopped
- 3 tbsp tomato paste
- 3 tbsp olive oil
- 3 garlic cloves
- 8 chicken thighs, skin removed
- 400g new potatoes
- 4 thyme sprigs
- 150g cubed pancetta
- 400g tomatoes, roughly chopped
- Preheat the oven to 200C. Add the capsicum, tomato paste, olive oil and garlic to a food processor and whizz to a paste, then season and spread all over the chicken thighs. Add the chicken and potatoes to a roasting tin, then mix together, scatter with thyme leaves and roast for 30 mins.
- Stir the cubed pancetta into the pan and roast for 15 mins more, then stir in the tomatoes and roast for another 15 minutes. When the chicken is cooked through and the tomatoes have collapsed, it’s ready to serve with some crusty bread. Perfect!
1 hr
4 serving
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