Puttanesca chicken traybake

Name: Puttanesca chicken traybake
Total time: 1 h
Yield: serves 4
Ingredients: red onion 1, cut into thin wedges; olive oil 1 tbsp; whole chicken thighs 8; cherry tomatoes 2 x 400g tins; red wine a glass; garlic 3 cloves, crushed; dried chilli flakes a good pinch; capers 2 tbsp; pitted dry black olives a handful, halved (we used Crespo pitted dry black olives); rosemary leaves chopped to make 1 tbsp

1 hour
serves 4
Easy

Try our rich chicken traybake recipe with olives for a vibrant midweek meal. Serve with couscous or rice, or with green salad for a low calorie version

January 30, 2019 at 4:03 pm

*This recipe is gluten-free according to industry standards

Ingredients

red onion 1, cut into thin wedges
olive oil 1 tbsp
whole chicken thighs 8
cherry tomatoes 2 x 400g tins
red wine a glass
garlic 3 cloves, crushed
dried chilli flakes a good pinch
capers 2 tbsp
pitted dry black olives a handful, halved (we used Crespo pitted dry black olives)
rosemary leaves chopped to make 1 tbsp

Method

Step 1

Heat the oven to 190C/fan 170C/gas 5. Find a roasting tin or baking dish in which the chicken will fit in a single layer but with a little room around each thigh. Put the onion wedges in the bottom, add 1 tbsp olive oil, toss and spread evenly. Sit the chicken on top and season the skins. Cook in the oven for 30 minutes then remove and lift out the chicken. Add the remaining ingredients, season and mix well. Sit the chicken thighs back on top then return to the oven for 20-25 minutes or until the chicken is crisp and golden, and the sauce reduced. Serve with rice, couscous, short pasta or some greens and crusty bread, if you like.

Check out more of our best chicken thigh recipes here...