The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Spicy Free-range Chicken Arrabbiata Traybake
Nothing's easier than a traybake. This one stars free-range British chicken thighs, roasted till golden and juicy. Add brown rice penne, juicy peppers and a delicious arrabbiata sauce – homemade with sundried tomatoes, zingy capers and chilli flakes for heat. Finish with parsley and basil for herby freshness.
High protein
Low sat fat
Serving size
Ingredients
- 1 handful of fresh flat-leaf parsley
- 250g brown rice penne pasta (Soya) (Brown rice flour 100%)
- 10g chicken stock powder (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 2 pepper
- 1 onion
- 2 tsp garlic paste (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 600g British Free Range chicken thighs
- 40g capers (Water, Salt, Vinegar)
- 40g sundried tomatoes (Sundried Tomato Halves [Sundried tomatoes 92-88% (Turkey), Salt 8-12% (Turkey), E330 (Citric Acid) 0.4 %, E300 (Ascorbic Acid) 0.35 %], Water, Spirit Vinegar, Rapeseed Oil, Oregano, Salt)
- 400g passata (tomatoes, salt, citric acid)
- ½ tsp chilli flakes
Nutritional Information
Calories: 662
Protein: 40g
Carbs: 63g
Fat: 27g
Spicy Free-range Chicken Arrabbiata Traybake
Nothing's easier than a traybake. This one stars free-range British chicken thighs, roasted till golden and juicy. Add brown rice penne, juicy peppers and a delicious arrabbiata sauce – homemade with sundried tomatoes, zingy capers and chilli flakes for heat. Finish with parsley and basil for herby freshness.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Boil a half-full kettle
- Pull out a large baking dish, a large saucepan, a sieve & a measuring jug
Get roasting
- Roughly dice the peppers and onion
- Add the chicken thighs flat into the large baking dish, then add the pepper and onion. Toss with 3 tbsp oil, the chilli flakes (or to taste) and a pinch of salt and pepper. Roast for 12 mins
Combine the flavours
- Meanwhile, halve the sundried tomatoes
- Dissolve the stock powder in the jug with 100ml boiling water, then stir in the passata, sundried tomatoes, capers and garlic paste
Finish the traybake
- After 12 mins, remove the baking dish from the oven. Pour in the stock and tomato mixture and mix well. Place the chicken thighs flat on top, then return to the oven and bake for another 8-10 mins, until the chicken is cooked through and the sauce is piping hot
Cook the pasta
- Meanwhile, bring the large saucepan filled with salted water to a boil. Once boiling, add the penne and boil for 7-8 mins, until cooked, then drain
- Roughly chop the parsley
Finish & plate up
- Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear
- Once cooked, thinly slice the chicken against the grain, then add back to the dish
- Stir the cooked penne and two-thirds of the parsley into the chicken dish and mix well
- Serve the chicken arrabiata into bowls, topped with the remaining parsley
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