Easy Chicken Amatriciana Bake

Nutrition per serve

Ingredients

• 400g chat potatoes
• 1clove garlic
• 1bunch thyme
• 250g cherry tomatoes
• 5g cumin and coriander spice blend
• 300g free-range chicken thigh fillets
• 50g baby spinach leaves
• 23ml olive oil
• 5ml sugar
• 10ml balsamic vinegar
• 10ml extra virgin olive oil

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 220C, fan-forced. Halve the unpeeled potatoes, quartering any large ones. Crush or finely chop the garlic. Strip half the thyme* leaves, discarding the tough stems.
2. Step 2 — Start bake
   Combine 1 tbs olive oil, 1 tsp sugar and 1 tsp balsamic vinegar in a medium roasting pan. Add the potato, tomatoes, garlic and thyme, season with salt and pepper and toss to coat. Bake for 20 mins or until the potato is almost tender and tomatoes are softened.
3. Step 3 — Marinate chicken
   Meanwhile, combine the cumin and coriander spice blend and 2 tsp olive oil in a large bowl and season with salt and pepper. Add the chicken and turn to coat.
4. Step 4 — Finish bake
   Add the chicken to the par-baked vegetables and bake for a further 15-17 mins until the chicken is cooked through and the potatoes are golden and tender.
5. Step 5 — Make dressing
   Put 2 tsp extra virgin olive oil and 1 tsp balsamic vinegar in a large bowl. Season with salt and pepper and whisk to combine.
6. Step 6 — Dress spinach and serve
   Add the spinach to the dressing and toss to coat. Serve the chicken, potato and tomato bake at the table with the dressed spinach.

Allergens

Sulphites