Donatella’s Chicken Tray Bake

Donatella’s Chicken Tray Bake

If you are looking for a special gluten free chicken dish, then look no further, this is it! This simple chicken tray bake is taken from my NINA Capri cookbook, and I have just halved the quantities.

This could not be an easier tray bake recipe, and is inspired by my sister’s godmother, Donatella who is a huge food inspiration to me.

Dondy knows her stuff!

Gluten Free
Serves 2
Ingredients:
4 chicken thighs, bone in
3 garlic cloves, diced
1 banana shallot, thinly sliced
70g olives, pitted
200g tinned tomatoes
1 tbsp tomato purée
60ml red wine
2 anchovy fillets, optional
50ml chicken stock
270g cooked chickpeas
1 leek, chopped
1/2 tsp cumin powder
1/2 tsp turmeric powder
2 tbsp olive oil, plus extra at the end
Zest and juice of half a lemon
Salt and pepper

Preheat the oven to 190 C degrees and get a medium baking tray. Add everything into the tray except the lemon juice and zest. Mix everything together leaving thighs skin-side up.

Roast for 20 mins and then remove and turn chicken thighs over. Roast for another 15-20 mins until chicken is cooked.

Turn thighs over skin-side up once more and place under the grill for 3-4mins to crisp up the skin.

Add the lemon zest and juice and serve. Serve with a simple rocket salad and balsamic!