Dinner

Baked Chicken Arrabbiata Recipe

ByJake Silas December 1, 2025December 1, 2025

Introduction

This Baked Chicken Arrabbiata is a flavorful and comforting dish that combines tender chicken legs with a spicy tomato sauce. Paired with fresh spinach and pasta, it’s perfect for a hearty weeknight dinner.

A white rectangular baking dish filled with four golden brown roasted chicken thighs on top, each with crispy skin. The chicken rests on a rich, deep red tomato sauce mixed with slices of roasted red bell peppers, dark roasted olives, and wilted green herbs scattered throughout. The sauce looks thick and glossy, with some browned edges where it meets the dish. The dish is placed on a white marbled surface, with a white cloth underneath and a white plate with a silver spatula nearby. 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 200°C (180°C fan)/gas mark 6. Warm 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 and set aside.
Step 2: Add the sliced onion and red pepper to the pan and fry for 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 has reduced by half.
Step 4: Add the cherry tomatoes, oregano sprigs, chicken stock, fresh spinach, and a pinch of sugar. Bring the mixture to a simmer and cook for 10 minutes. Season to taste.
Step 5: Pour the sauce into a medium roasting tin. Nestle the browned 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. When ready to serve, scatter extra oregano over the chicken and serve with the cooked pasta.

Tips & Variations

For a milder version, reduce the chilli flakes or omit them entirely.
You can substitute spinach with kale or rocket for a different leafy green flavor.
Use chicken thighs instead of legs if preferred; adjust baking time as needed.
Add a splash of cream or grated parmesan to the sauce for a richer taste.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, defrost thoroughly if frozen, then warm covered with foil in a preheated oven at 200°C (180°C fan)/gas mark 6 for 20-25 minutes until piping hot throughout.