Description
Savory Baked Chicken Arrabbiata is a comforting and flavorful weeknight meal featuring tender chicken legs seared and baked in a spicy tomato sauce with fresh spinach, served over your choice of pasta. This Italian-inspired dish combines the heat of chili flakes with the freshness of oregano and the sweetness of cherry tomatoes, making it a perfect hearty dinner that’s easy to prepare.
Ingredients
Scale
Chicken and Sauce
- 2 tablespoons olive oil (for frying)
- 4 pieces chicken legs (skin-on)
- 1 medium red onion (sliced)
- 1 medium red pepper (sliced)
- 1 teaspoon chilli flakes
- 3 cloves garlic (minced)
- 1 cup white wine (or chicken broth)
- 1 cup cherry tomatoes (halved)
- 1 teaspoon oregano (fresh or dried)
- 1 cup chicken stock (low-sodium)
- 2 cups fresh spinach (or kale)
- 1 teaspoon sugar (or honey/agave)
Pasta
- 2 cups pasta (any shape)
Instructions
- Preheat the Oven: Preheat your oven to 200°C (180°C fan) or gas mark 6 to prepare for baking the chicken.
- Sear the Chicken: Heat olive oil in a non-stick frying pan over medium heat. Add the chicken legs skin-side down and sear for about 5 minutes until the skin is golden brown. Remove and set aside temporarily.
- Sauté Vegetables: In the same pan, add the sliced red onion and red pepper. Cook for approximately 10 minutes until the vegetables are softened and fragrant.
- Add Aromatics: Stir in chili flakes and minced garlic, cooking for another minute to release their flavors.
- Deglaze the Pan: Pour in the white wine (or chicken broth) and simmer for about 5 minutes, allowing it to reduce by half and concentrate the flavors.
- Make the Sauce: Add cherry tomatoes, oregano, chicken stock, fresh spinach, and sugar to the pan. Simmer for about 10 minutes, stirring occasionally until the spinach wilts and the sauce thickens slightly.
- Prepare for Baking: Transfer the sauce into a roasting tin. Nestle the seared chicken legs into the sauce, ensuring they are partly submerged.
- Bake the Chicken: Place the roasting tin in the preheated oven and bake for 35-40 minutes until the chicken is fully cooked through and the juices run clear.
- Cook the Pasta: Meanwhile, cook the pasta according to package instructions until al dente. Drain and set aside.
- Serve: Serve the baked chicken over the cooked pasta, spooning extra sauce over the top. Garnish with additional oregano if desired for a burst of fresh flavor.
Notes
- For a lighter option, use skinless chicken legs.
- If you prefer less spice, reduce the chili flakes to 1/2 teaspoon.
- White wine can be substituted with chicken broth for a non-alcoholic version.
- Fresh oregano is preferred for best flavor, but dried oregano works well too.
- Spinach can be substituted with kale or other leafy greens.
- Use honey or agave as alternatives to sugar to add natural sweetness.
- Make sure to let the chicken rest a few minutes after baking for juicier results.
