Italian Chicken Traybake

Inspired by the classic Italian amatriciana pasta sauce, this traybake is flavoured with bacon and tomato to create a quick and easy weeknight dinner.

Product: Two Fool Collective Pizza Pizzaz

Serves: 4
Effort: Easy
Prep time: 15 mins
Cook time: 45 mins
Gluten free

Ingredients

• 1 kg skin-on chicken thighs
• 800 g potatoes, skin on, cut into 1-inch cubes
• 4 tbsp olive oil
• 2 tbsp pizza pizzaz seasoning
• 1 tbsp grange garlic or 3 garlic cloves, minced
• 4 sprigs of fresh thyme
• 3-4 slices of bacon, chopped into batons
• 400 g tin of cherry tomatoes (or fresh can be used)
• 1 tsp chili flakes – optional

Instructions

1. Heat oven to 220°C/200°C fan. Use a large roasting tin that will hold the chicken thighs and potatoes in a single layer.
2. Add the chicken and potatoes to the tin with the olive oil, garlic, pizza pizzaz seasoning, and a good grinding of black pepper and salt. Mix everything together well with your hands. Add the chili flakes at this stage if using.
3. Add the fresh thyme and roast for 30 minutes.
4. After 30 minutes, add the tomatoes by spooning them around the tray and sprinkle the bacon batons on top.
5. Roast for another 15-20 minutes until the tomatoes have softened, the bacon is crispy, and the chicken and potatoes are cooked. Remove from the oven and sprinkle with a little extra fresh thyme.
6. Serve straight from the pan with salad or veggies and crusty bread to mop up the juices.

Hints & Tips

• Alternatives for this dish include swapping the bacon for chorizo for a smoky, spicy flavour.
• Add extras such as red onion and capsicum for a veggie boost. Crumbling feta or goat cheese on at the end is always a winner.
• Serve this dish with your favourite side of choice – salad or veggies, and don’t forget the crusty bread/garlic bread for mopping up the sauce!
• Store in the fridge for up to 3 days. Suitable for freezing.