Chicken Thighs with Potatoes, Pancetta and Tomato

Chicken Thighs with Potatoes, Pancetta and Tomato

Casserole

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Cook Time

1 h

Servings

4

Difficulty

Easy

Prep Time

20 Min

Description

This rustic chicken traybake is a simple and satisfying meal, perfect for a cozy weeknight dinner. The chicken thighs become incredibly tender and flavorful as they roast alongside new potatoes, pancetta, and juicy tomatoes. The combination of savory pancetta, sweet tomatoes, and fragrant thyme creates a delicious Mediterranean-inspired dish. I love how easy it is to prepare – just toss everything together and let the oven do the work! Serve it straight from the pan with a green salad and some crusty bread to soak up all the delicious juices. It's a family favorite!

Ingredients (9 ingredients)

  • 1 piece long red chilli
  • 3 tbsp tomato purée
  • 3 tbsp olive oil
  • 3 clove garlic cloves
  • 8 piece skinless chicken thighs
  • 500 g new potato
  • 4 sprig thyme sprigs
  • 140 g cubetti di pancetta
  • 400 g tomato

Preparation (6 steps)

1

Prepare the chilli paste

Thermomix® Setting
10 Sec./Speed 8

Preheat oven to 200C/180C fan/gas 6. Halve the long red chilli, scrape out and discard the seeds if you don’t like it too hot, and remove the stalk. Put the chilli in the Thermomix bowl with the tomato purée, olive oil and garlic cloves. Process to a paste. 3 tbsp tomato purée, 3 tbsp olive oil and 3 garlic cloves, add the halved chilli to the Thermomix bowl and process.

10
2

Prepare the chicken and potatoes

Find a large roasting tin that will hold the chicken thighs and potatoes in a single layer. Spread the chilli paste over the 8 skinless chicken thighs. Add the chicken and 500g new potatoes to the tin with a good grinding of black pepper and some salt, then mix everything together well with your hands. Add the 4 thyme sprigs.

3

Roast the chicken and potatoes

Roast the chicken and potatoes in the preheated oven for 30 minutes.

4

Add pancetta and continue roasting

Stir in the 140g cubetti di pancetta and roast for 15 minutes more.

5

Add tomatoes and finish roasting

Add the 400g tomato and roast for another 15 minutes until the tomatoes have softened and the chicken is cooked.

6

Serve

Serve straight from the pan and eat with a green salad and some bread, if you like, for mopping up the juices.

Finished cooking? Great! 🎉

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Created by

Sophia Martinez

Sophia Martinez

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