One Tray Chicken Puttanesca à la Dirty Martini
A one tray hero that delivers on flavour but saves on labour and washing up.
SERVES 4
INGREDIENTS
- 250g cherry tomatoes
- 500g Saturday Night Pasta Dirty Martini Sauce
- 550g Chicken Thigh Fillets
- 2 tablespoons capers, drained
- 4 anchovy fillets, finely chopped
- 2 sprigs oregano, leaves picked
- Pinch of dried chilli (optional)
- ½ teaspoon red wine vinegar
- 1 tablespoon olive oil
- Salt and pepper
- Zest of 1 lemon
- Crusty bread and green salad, to serve
Shop the Saturday Night Pasta Dirty Martini Bundle for a dinner full of flavour and on the table in 15 minutes.
1. Preheat the oven to 200°C (180°C fan).
2. In a deep baking dish, combine the cherry tomatoes, olives, olive brine, SNP Dirty Martini pasta sauce, capers, anchovies, oregano, dried chilli (if using), and red wine vinegar. Mix everything together. Nestle in the chicken thighs, skin side up, so they sit in one even layer. Drizzle with olive oil and season with salt, pepper, and lemon zest.
3. Roast for about 50 minutes, or until the chicken is golden and cooked through. Depending on your oven, you might want to rotate the tray halfway through.Let it rest for 5 minutes before serving.
4. Serve with crusty bread and a green leaf salad.
