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Mike & Pat Smith’s Chicken Amatriciana Traybake

Mike & Pat Smith


  • 1 long chilli
  • 3 tbsp olive oil
  • 3 tbsp tomato purée
  • 3 cloves garlic
  • 6 boneless skinned chicken thighs
  • 100g cubed chorizo
  • 6 sprigs of thyme
  • 250g small new potatoes
  • 200g vine cherry tomatoes


  1. Fire oven to obtain a temperature of about 240c push fire to back of oven.
  2. Split chilli length ways and remove stalk. Place in blender with the olive oil, tomato purée and garlic. Blend into a paste.
  3. Coat chicken thighs with paste and place in baking tray with potatoes and mix together, add sprigs of thyme. Place in oven for 30 minutes.
  4. Add chorizo stir in and cook for another 15 minutes, then add tomatoes and cook for around another 15 minutes until tomatoes and chicken is cooked.
  5. Serve with bread to mop up the sauce.

To check out Mike & Pat’s oven photo’s click here!