Puttanesca chicken traybake recipe | Good Food

Units:

2 tbsp olive oil
2 garlic cloves
crushed
1/2 tsp chilli flakes
2 tbsp tomato purée
8 skin-on, bone-in chicken thighs
2 x 400g cans chopped tomatoes
3 anchovy fillets
finely chopped (optional)
150g pitted black olives
2 tbsp capers
drained and chopped
cooked pasta, rice or oven chips and bread
to serve

Method

step 1
Heat the oven to 200C/180C fan/gas 6. Stir the oil, garlic, chilli flakes, tomato purée and a generous pinch of salt together in a large roasting tin, then sit the chicken thighs on top and turn to coat in the mixture. If needed, flip the thighs over so they’re skin-side up, then roast for 25-30 mins until the chicken skin is starting to blister.
step 2
Remove the tin from the oven and stir the tomatoes, anchovies (if using), olives and capers into the sauce. Turn the chicken thighs in the sauce, then sit them back on top so they roast, rather than stew. Return to the oven for 30-35 mins until the chicken is cooked through and the sauce has reduced and thickened. Let stand for 5 mins. Serve from the tin with cooked pasta, rice or oven chips, and some bread for mopping up the juices.