One-Pot Cheesy Chicken, Potato & 'Nduja Bake

Before you begin...

This recipe takes around 5-10 min to prep, so get your casserole dish and all your ingredients ready, then wash your fruit and veg

Note: Make sure your dish is oven-proof and safe to use on the hob. Don't have one? Start cooking in a large, wide-based pan then transfer to an oven-proof dish

Now, let's get started!

Preheat the oven to 220°C/ 200°C (fan)/ gas 7, boil half a kettle, then take your chicken out of the fridge, open the packet and let it air

Heat a large, wide-based hob-safe oven-proof casserole dish over a medium-high heat

Add your 'Nduja (can't handle the heat? Go easy!), ground smoked paprika and dried oregano to the dish, breaking it into small chunks and cook for 1 min or until fragrant

Peel and chop your red onion[s] into wedges

Chop your potato[es] (skins on) into large bite-sized pieces

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and roughly dice

Crush your garlic open by squashing with the side of a knife and discard the skin

Once fragrant, add your chicken thighs to the dish with the chopped potato, chopped pepper and onion wedges

Add your chicken stock mix, chopped tomatoes and 250ml [330ml] [430ml] boiled water with a pinch of salt

Give everything a good mix up and bring to the boil over a high heat

Once boiling, put the dish in the oven for 40 min or until the potato is tender and the chicken is cooked through (no pink meat!)

Use this time to clear up, set the table, have a cup of tea or simply chill!

When your bake is nearly ready, grate your cheddar cheese

Chop your basil roughly

After 40 min, remove the dish from the oven and sprinkle over the grated cheese

Leave the bake to stand, uncovered, for a final 5 min or until the cheese has melted – this is your cheesy chicken, potato & 'Nduja bake

Meanwhile slice your ciabatta[s] in half and add to a toaster for 1-2 min or until warmed through

Rub the toasted ciabatta halves with the peeled garlic – this is your garlicky ciabatta