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Chef Isabella makes pollo amatriciana. This easy baked dish is sure to become a family staple. It's perfect for feeding a crowd too, without the stress.


  • 1 red chilli

  • 3 tbsp tomato purée

  • 3 tbsp olive oil

  • 3 garlic cloves

  • 6 skinless chicken thighs

  • 500g new potatoes

  • 140g smoked pancetta cubes

  • 400g cherry tomatoes


  1. Heat oven to 200°C/180°C fan/gas mark 6.

  2. Halve the chilli, scrape out and discard the seeds if you don’t like it too hot, and remove the stalk.

  3. Put in a small food processor or mini chopper with the tomato purée, olive oil and garlic. Whizz to a paste, then spread over the chicken.

  4. Add the chicken, potatoes, pancetta and tomatoes to a large baking tin with a good grinding of black pepper and some salt, then mix everything together well with your hands.

  5. Roast in the oven for 30 minutes.

  6. Serve with crusty bread.

Free Video Tutorial 

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