Amatriciana Chicken Traybake takes the beloved flavors of Rome’s iconic pasta all’amatriciana and transforms them into a hearty, one-pan dinner that’s pure comfort food. This rustic dish captures the essence of the classic Roman sauce – rich tomatoes, crispy pancetta, sharp pecorino cheese, and a hint of chili heat – while adding tender roasted chicken and vegetables for a complete meal. The magic happens as everything roasts together, allowing the pancetta fat to render and coat the chicken, while the tomatoes break down into a luscious sauce that infuses every component with incredible flavor. What makes this traybake so special is how it delivers all the complexity of traditional Italian cooking with the simplicity of throwing everything on one pan and letting the oven do the work. This recipe serves 4-6 people and takes about an hour from prep to table, making it perfect for busy weeknight dinners.
Main Ingredients
For this satisfying one-pan meal, gather:
- 8 bone-in, skin-on chicken thighs
- 6 ounces pancetta or guanciale, diced
- 1 large red onion, cut into wedges
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 4 cloves garlic, crushed
- 1 can (14 ounces) cherry tomatoes
- 2 tablespoons tomato paste
- ½ cup dry white wine
- 1 teaspoon red pepper flakes
- 2 teaspoons dried oregano
- Salt and black pepper to taste
Finishing Ingredients
To complete this Roman-inspired feast:
- ¾ cup freshly grated pecorino romano cheese
- ¼ cup fresh basil leaves, torn
- 2 tablespoons fresh parsley, chopped
- Extra virgin olive oil for drizzling
- Crusty bread for serving
Preparing the Chicken
Preheat your oven to 425°F and pat the chicken thighs completely dry with paper towels. This step is crucial for getting crispy skin. Season both sides generously with salt and black pepper, making sure to get seasoning under the skin where possible for maximum flavor penetration.
Let the seasoned chicken sit at room temperature for about 15 minutes while you prepare the other ingredients. This helps ensure even cooking and prevents the chicken from going into the oven too cold.
Building the Flavor Base
In a large roasting pan or rimmed baking sheet, scatter the diced pancetta evenly across the bottom. The rendered fat from the pancetta will become the cooking medium for everything else, adding incredible depth of flavor to the entire dish.
Add the red onion wedges and sliced bell peppers to the pan, tossing them with the pancetta. Nestle the crushed garlic cloves among the vegetables – keeping them whole prevents them from burning while still infusing everything with garlic flavor.
Creating the Sauce
In a medium bowl, combine the cherry tomatoes, tomato paste, white wine, red pepper flakes, and oregano. Crush the tomatoes lightly with your hands as you add them to the bowl – this helps them break down faster during roasting and creates a more rustic texture.
Pour this tomato mixture over the vegetables and pancetta in the roasting pan, stirring everything together to ensure even distribution. The liquid will help steam the vegetables while the top caramelizes.
Arranging for Perfect Roasting
Place the seasoned chicken thighs skin-side up on top of the vegetable mixture, making sure not to overlap them. The chicken should sit slightly above the vegetables so the skin can crisp properly while the meat stays moist from the steam below.
Drizzle everything with a small amount of olive oil, focusing on the chicken skin to help it achieve that golden, crispy finish that makes this dish so appealing.
The Roasting Process
Slide the traybake into your preheated oven and roast for 35-40 minutes, or until the chicken skin is golden brown and crispy and the internal temperature reaches 165°F. The vegetables should be tender and slightly caramelized around the edges.
If the chicken skin isn’t as crispy as you’d like after 35 minutes, turn on the broiler for the last 2-3 minutes of cooking, watching carefully to prevent burning. The pancetta should be nicely crisped and the tomatoes should have broken down into a rich, chunky sauce.
Resting and Finishing
Remove the traybake from the oven and let it rest for 5 minutes before serving. This allows the juices to settle and makes the dish easier to serve. The resting time also lets the flavors meld together one final time.
While the dish rests, prepare your finishing touches. The fresh herbs and cheese will add brightness and richness that elevate the entire meal.
Serving Your Traybake
Just before serving, sprinkle the freshly grated pecorino romano cheese generously over the entire traybake. The residual heat will slightly melt the cheese, creating creamy pockets throughout the dish. Follow with the torn basil leaves and chopped parsley for color and fresh flavor.
Drizzle with a bit of your best extra virgin olive oil for richness and shine. Serve directly from the pan with crusty bread to soak up all the delicious juices and sauce.
Perfect Pairings
This hearty traybake pairs beautifully with a simple green salad dressed with lemon vinaigrette to cut through the richness. A glass of Italian red wine like Chianti or Sangiovese complements the Roman flavors perfectly.
For a complete Italian meal, start with a light antipasto of olives and cheese, serve the traybake as the main course, and finish with fresh fruit or a simple gelato.
Make-Ahead and Storage Tips
You can prep all the vegetables and make the tomato mixture up to a day ahead, storing everything covered in the refrigerator. Just add the chicken and roast when ready to serve. The dish reheats well in a 350°F oven for about 15 minutes, though the chicken skin won’t be quite as crispy.
Leftovers keep in the refrigerator for up to 3 days and can be repurposed in countless ways – serve over pasta, stuff into sandwiches, or add to salads for a protein boost.
Variations and Substitutions
If you can’t find pancetta, thick-cut bacon works as a substitute, though the flavor will be slightly different. For a spicier version, increase the red pepper flakes or add some sliced fresh chilies to the vegetable mix.
You can swap the bell peppers for zucchini, eggplant, or cherry tomatoes depending on what’s in season or your personal preferences.
This Amatriciana Chicken Traybake proves that some of the best meals come from simple ingredients treated with respect and allowed to shine together. It captures the soul of Roman cooking – bold flavors, quality ingredients, and the kind of rustic elegance that makes every dinner feel like a celebration. The beauty lies not just in its delicious results, but in its simplicity and the way it fills your kitchen with the most incredible aromas as it roasts.
