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
Heat oven to 200°C/180°C fan/gas mark 6.
Halve the chilli, scrape out and discard the seeds if you don’t like it too hot, and remove the stalk.
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.
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.
Roast in the oven for 30 minutes.
Serve with crusty bread.