Description
This Baked Chicken Arrabbiata is a flavorful Italian-inspired dish combining tender chicken legs baked in a spicy, vibrant arrabbiata sauce made with cherry tomatoes, garlic, chilli flakes, and fresh herbs. Served alongside perfectly cooked pasta and fresh spinach, this hearty meal delivers a delightful balance of heat and richness with a comforting, homemade twist.
Ingredients
Scale
Chicken and Cooking
- 1 tbsp oil
- 4 skin-on chicken legs
- Salt and pepper, to season
Vegetables and Sauce
- 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
Accompaniment
- 300g pasta
Instructions
- Preheat and Prep Chicken: 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 with salt and pepper, then 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. Then add the chilli flakes and crushed garlic, frying for another minute to release their flavors.
- Deglaze and Simmer Sauce: Pour in the white wine and simmer for a few minutes until the liquid reduces by half. Add the cherry tomatoes, oregano sprigs, chicken stock, fresh spinach, and a pinch of sugar. Bring to a simmer and cook for 10 minutes to thicken and develop deep flavors. Season with salt and pepper to taste.
- Combine and Bake: Pour the prepared sauce into a medium roasting tin. Nestle the browned chicken legs into the sauce. Bake in the preheated oven for 35-40 minutes until the chicken is cooked through and tender.
- Cook Pasta and Serve: While the chicken bakes, cook the pasta according to package instructions until al dente. Once the chicken is done, sprinkle extra oregano over the top and serve the baked chicken arrabbiata alongside the cooked pasta for a complete meal.
Notes
- To reheat leftovers, defrost thoroughly then warm in the oven covered with foil at 200C/180C fan/gas 6 for 20-25 minutes until piping hot throughout.
- You can use any pasta shape you prefer, but penne or rigatoni work best to trap the spicy sauce.
- Adjust the quantity of chilli flakes based on your heat preference.
- For a richer sauce, add a splash of cream after simmering the tomatoes (optional).
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Keywords: baked chicken arrabbiata, spicy chicken recipe, Italian chicken, chicken with tomato sauce, easy chicken dinner
