Puttanesca Chicken Traybake Recipe

Puttanesca chicken traybake

  • 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


Try this puttanesca chicken traybake then check out our Mediterranean chicken traybake, Spanish chicken traybakehealthy sausage traybake and more family-friendly traybake recipes.  

*This recipe is gluten-free according to industry standards



  • 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


  • 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...

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Nutritional Information

  • Kcals 326
  • Fat 17.6g
  • Saturates 4.3g
  • Carbs 11g
  • Sugars 9.6g
  • Fibre 3g
  • Protein 23.5g
  • Salt 1g