Description
A flavorful baked chicken arrabbiata featuring tender skin-on chicken legs simmered in a spicy tomato and spinach sauce, served alongside perfectly cooked pasta. This comforting Italian-inspired dish combines chili flakes, garlic, and oregano for a robust, aromatic meal.
Ingredients
Scale
Chicken and Sauce
- 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
Pasta
- 300g pasta
Instructions
- Preheat and brown chicken: Heat the oven to 200C/180C fan/gas 6. In a non-stick frying pan over high heat, heat the oil. Season the chicken legs and fry skin-side down for 5 minutes until golden brown. Remove the chicken and set aside.
- Sauté vegetables: Add the sliced red onion and red pepper to the pan and fry for 10 minutes until softened.
- Add aromatics and reduce wine: Stir in the chilli flakes and crushed garlic, frying for another minute. Pour in the white wine and simmer until the liquid has reduced by half.
- Make the sauce: Add the canned cherry tomatoes, oregano sprigs, chicken stock, fresh spinach, and a pinch of sugar to the pan. Bring to a simmer and cook for 10 minutes. Season to taste.
- Bake chicken in sauce: Transfer the sauce to a medium roasting tin. Nestle the browned chicken legs into the sauce. Bake in the oven for 35-40 minutes until the chicken is thoroughly cooked.
- Cook pasta: While the chicken bakes, cook the pasta according to the package instructions until al dente. Drain and set aside.
- Serve: Scatter extra oregano over the baked chicken and serve hot with the cooked pasta.
Notes
- To reheat, defrost thoroughly then warm through in the oven covered with foil at 200C/180C fan/gas 6 for 20-25 minutes until piping hot throughout.
- You can substitute skin-on chicken thighs if preferred.
- Add extra chili flakes for more heat or reduce to taste.
- Use whole wheat or gluten-free pasta to modify dietary needs.
- Fresh oregano provides the best flavor, but dried oregano can be used in a pinch.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Keywords: Baked chicken arrabbiata, Spicy chicken with pasta, Italian chicken recipe, Chicken with tomato sauce, One-pan chicken dinner
