Dinner

Baked Chicken Arrabbiata Recipe

Name: Baked Chicken Arrabbiata Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: Italian
Ingredients: 1 tbsp oil; 4 skin-on chicken legs; 1 red onion, sliced; 1 red pepper, deseeded and sliced; 1 heaped tsp chilli flakes; 2 large garlic cloves, crushed; 200ml white wine; 2 x 400g cans cherry tomatoes; 3 oregano sprigs, plus extra to serve; 150ml chicken stock; 200g fresh spinach; Pinch of sugar; 300g pasta

ByCleo Brixton December 2, 2025December 2, 2025

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Introduction

Baked chicken arrabbiata is a flavorful and comforting dish that combines tender chicken legs with a spicy tomato sauce. This recipe is perfect for a satisfying weeknight meal that warms the soul. Pair it with pasta for a classic Italian-inspired dinner.

A white roasting pan filled with four golden-brown roasted chicken thighs sitting on a thick layer of bright red tomato sauce, mixed with softened red bell peppers, wilted dark green spinach leaves, and sliced black olives. The sauce looks rich and slightly chunky with bits of herbs scattered on top. The pan sits on a white cloth over a white marbled surface with a few green herb leaves sprinkled beside it, and a white plate with a silver spatula on the side is partially visible at the bottom right. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp oil
4 skin-on chicken legs
1 red onion, sliced
1 red pepper, deseeded and sliced
1 heaped tsp chilli flakes
2 large garlic cloves, crushed
200ml white wine
2 x 400g cans cherry tomatoes
3 oregano sprigs, plus extra to serve
150ml chicken stock
200g fresh spinach
Pinch of sugar
300g pasta

Instructions

Step 1: Heat the oven to 200C/180C fan/gas 6. Heat the oil in a non-stick frying pan over high heat. Season the chicken legs and fry, skin-side down, for 5 minutes until golden brown. Remove the chicken and set aside.
Step 2: Add the sliced onion and red pepper to the pan and fry for about 10 minutes until softened. Stir in the chilli flakes and crushed garlic, frying for another minute.
Step 3: Pour in the white wine and simmer for a few minutes until the liquid reduces by half.
Step 4: Add the cherry tomatoes, oregano sprigs, chicken stock, fresh spinach, and a pinch of sugar. Bring the sauce to a simmer and cook for 10 minutes. Season with salt and pepper to taste.
Step 5: Pour the sauce into a medium roasting tin. Nestle the chicken legs into the sauce and bake in the oven for 35-40 minutes until the chicken is cooked through.
Step 6: While the chicken bakes, cook the pasta according to the package instructions. Drain once cooked.
Step 7: Scatter extra oregano over the baked chicken and serve alongside the pasta. Enjoy!

Tips & Variations

For extra depth of flavor, marinate the chicken briefly in garlic and chilli before cooking.
Swap fresh spinach for kale or rocket for a different green element.
Add a splash of cream to the sauce if you prefer a milder, creamier arrabbiata.

Storage

Store any leftover baked chicken arrabbiata in an airtight container in the fridge for up to 3 days. To reheat, defrost thoroughly if frozen, then warm through in the oven covered with foil at 200C/180C fan/gas 6 for 20-25 minutes until piping hot all the way through.