Baked Chicken Arrabbiata
Recipe GLPR4a6425f8a6c2bf
A rustic Italian-inspired baked chicken dish with spicy tomato and vegetable sauce. Skin-on chicken legs are seared then nestled into a vibrant arrabbiata sauce loaded with red onion, red pepper, fresh spinach, and fragrant oregano, finished in the oven until tender. Served alongside pasta to soak up the flavorful sauce.
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Ingredients
1 tablespoon olive oil
4 skin-on chicken legs (about 1.5 kg total)
Salt and freshly ground black pepper to taste
1 large red onion, sliced
1 large red bell pepper, deseeded and sliced
1 heaped teaspoon red chilli flakes
2 large garlic cloves, crushed
200 ml dry white wine
2 x 400g cans cherry tomatoes
3 sprigs fresh oregano, plus extra to serve
150 ml chicken stock
200g fresh spinach
1 pinch sugar
300g dried pasta (such as penne or rigatoni)
Directions
Preheat your oven to 200°C (180°C fan/gas mark 6). Heat the olive oil in a large non-stick frying pan over high heat until shimmering. Pat the chicken legs dry and season all over with salt and pepper. Place them skin-side down in the pan and sear for about 5 minutes until the skin turns a deep golden brown. Transfer the seared chicken to a plate and set aside.
Add the sliced red onion and red pepper to the same pan and cook for about 10 minutes, stirring occasionally, until the vegetables are softened and beginning to caramelize. Stir in the chilli flakes and crushed garlic, cooking for 1 minute more until fragrant.
Pour the white wine into the pan and bring to a simmer. Allow the liquid to reduce by approximately half, about 3-4 minutes. Add the canned cherry tomatoes (with their juices), oregano sprigs, chicken stock, fresh spinach, and a pinch of sugar. Stir everything together and simmer for 10 minutes. Season the sauce with salt and pepper to your taste.
Transfer the tomato and vegetable sauce into a medium roasting tin. Nestle the seared chicken legs into the sauce, skin-side up, so they are partially submerged. Place the tin in the preheated oven and bake for 35-40 minutes until the chicken is cooked through (internal temperature at thickest part should reach 165°F/74°C).
While the chicken bakes, bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Drain and set aside.
Remove the roasting tin from the oven. Scatter fresh oregano sprigs over the chicken. Serve the baked chicken and sauce alongside the cooked pasta, spooning extra sauce over both.
