Name: Puttanesca-style chicken traybake
Total time: 3600 s
Yield: 4
Ingredients: 1 pack Piccolo vine tomato; 1 tin chopped tomatoes; 25 gram basil; 1 pack black olives; 25 gram capers; 1 tin cannellini beans; 1 pinch chilli flakes; 2 pack skinless boneless chicken thigh; to taste sourdough bread

Step 1

Preheat the oven to 180°C/160°C fan/gas mark 4. Add the cherry tomatoes (1 pack) , chopped tomatoes (1 tin) , basil (25 g) , olives (1 pack) , capers (25 g) , beans (1 tin) and chilli flakes (1 pinch) to a large roasting tin along with 2 tbsp extra virgin olive oil and a pinch of salt and pepper, then stir.

Step 2

Place the chicken (2 packs) on top, season with more salt and pepper, then drizzle with more extra virgin olive oil.

Step 3

Roast for 50-60 minutes, until the chicken is cooked through and golden on top. After 30 minutes of cooking, give it a stir and baste the chicken in the pan juices. Add a splash of water or stock if the mixture becomes too dry.

Step 4

Divide between serving dishes. Serve each portion with some bread (to taste) and a scattering of basil leaves.

Puttanesca-style chicken traybake

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