Baked chicken arrabbiata

Make this easy baked chicken arrabbiata with tomatoes, peppers and spinach for a simple midweek meal, then freeze any leftovers. Serve with pasta

  • Prep:15 mins
    Cook:1 hrs
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 589
  • fat 17g
  • saturates 4g
  • carbs 62g
  • sugars 0g
  • fibre 9g
  • protein 36g
  • salt 0.5g


  • 1 tbsp oil
  • 4 skin-on chicken legs
  • 1 red onion , sliced
  • 1 red pepper , deseeded and sliced
  • 1 heaped tsp chilli flakes
  • 2 large garlic cloves , crushed
  • 200ml white wine
  • 2 x 400g cans cherry tomatoes
  • 3 oregano sprigs, plus extra to serve
  • 150ml chicken stock
  • 200g fresh spinach
  • pinch of sugar
  • 300g pasta



To reheat, defrost thoroughly then warm through in the oven, covered with foil at 200C/180C fan/gas 6 for 20-25 mins or until piping hot the whole way through.


  1. Heat the oven to 200C/180C fan/gas 6. Heat the oil in a non-stick frying pan over a high heat. Season the chicken and fry, skin-side down, for 5 mins until golden brown. Remove and set aside.

  2. Tip the onion and pepper into the pan and fry for 10 mins until softened. Add the chilli and garlic, and fry for another minute. Pour in the wine, then simmer for a few mins until the liquid is reduced by half. Tip in the tomatoes, oregano, stock, spinach and sugar. Bring to a simmer and cook for 10 mins. Season. 

  3. Pour the sauce into a medium roasting tin. Nestle in the chicken and bake for 35-40 mins until cooked through. Meanwhile, cook the pasta following pack instructions. Scatter the extra oregano over the chicken and serve with the pasta.

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