Description
This Savory Baked Chicken Arrabbiata combines tender chicken legs with a spicy, tomato-based sauce infused with garlic, chili flakes, and fresh vegetables. Searing the chicken before baking locks in flavor and juiciness, while the homemade sauce simmers to a rich and comforting finish. Perfect for a hearty weeknight meal served over pasta, this recipe balances bold flavors with wholesome ingredients.
Ingredients
Scale
Chicken and Searing
- 2 tablespoons olive oil (for frying)
- 4 pieces chicken legs (skin-on)
Vegetables and Aromatics
- 1 medium red onion (sliced)
- 1 medium red pepper (sliced)
- 3 cloves garlic (minced)
- 1 teaspoon chilli flakes
- 1 cup cherry tomatoes (halved)
- 2 cups fresh spinach (or kale)
Liquids and Seasonings
- 1 cup white wine (or chicken broth)
- 1 teaspoon oregano (fresh or dried)
- 1 cup chicken stock (low-sodium)
- 1 teaspoon sugar (or honey/agave)
Others
- 2 cups pasta (any shape)
Instructions
- Preheat Oven: Set your oven to 200°C (180°C fan) or gas mark 6 to prepare for baking the chicken later in the process.
- Sear Chicken: Heat the olive oil in a non-stick frying pan over medium-high heat. Place the chicken legs skin-side down and sear for about 5 minutes until the skin achieves a golden brown color. This step locks in flavor and improves texture.
- Set Aside Chicken: Remove the seared chicken from the pan and set aside temporarily to be added back during baking.
- Sauté Vegetables: In the same pan, add sliced red onion and red pepper. Cook for approximately 10 minutes until they are softened and slightly caramelized.
- Add Aromatics: Stir in the chili flakes and minced garlic. Cook for an additional minute to release the fragrant flavors of the spices and garlic.
- Deglaze with Wine: Pour in the white wine and allow it to simmer until it reduces by half, about 5 minutes. This intensifies the sauce flavor and removes any raw alcohol taste.
- Simmer Sauce: Incorporate cherry tomatoes, oregano, chicken stock, spinach, and sugar into the pan. Let the mixture simmer for about 10 minutes or until the spinach wilts and the sauce thickens slightly.
- Combine and Bake: Transfer the prepared sauce into a roasting tin. Nestle the seared chicken legs into the sauce, ensuring they are partially submerged.
- Bake Chicken: Place the roasting tin in the preheated oven and bake for 35-40 minutes until the chicken is fully cooked through and juices run clear when pierced.
- Cook Pasta: Meanwhile, cook the pasta according to the package instructions until al dente. Drain and set aside.
- Serve: Plate the cooked pasta and top with the baked chicken legs and generous spoonfuls of the arrabbiata sauce. Garnish with extra oregano if desired.
Notes
- For a milder dish, reduce the amount of chili flakes or omit them altogether.
- If you prefer a thicker sauce, allow the sauce to simmer longer before baking.
- Substitute kale for spinach for a heartier green or if you want a different texture.
- White wine can be replaced entirely with chicken broth if preferred.
- Ensure chicken is cooked to an internal temperature of 75°C (165°F) for safety.
