How to cook
Make a paste by pureeing the tomato puree, chili sauce, garlic cloves, basil, oregano and olive oil in a blender.
Cut the chicken legs in two and wash and dry them.
If desired, remove the skin as it will burn during baking. Coat them well with the paste and place them in a baking tray.
Peel and cut the potatoes into even pieces and place them in the baking pan as well.
Season with salt and black pepper and mix the chicken and potatoes well with your hands in the baking pan.
Place the tray in a preheated oven at 360°F (180°C) and bake for about 25 minutes. Add the diced bacon and bake for another 10 minutes.
Add the cut in half cherry tomatoes if they are larger and the smaller ones are added whole. Bake for another 15 minutes and check that the chicken and potatoes are cooked through.
The Chicken Amatriciana Bake is ready.