Roasted chicken breast with pancetta, leeks and thyme

A delicious roast for one

Roasted chicken breast with pancetta, leeks and thyme

Roasted chicken breast with pancetta, leeks and thyme

Serves Serves 1
Time Cooks In45 minutes
DifficultySuper easy
Nutrition per serving Plus
  • Calories 615 31%
  • Fat 41g 59%
  • Saturates 8.9g 45%
  • Sugars 2.3g 3%
  • Salt 3.60g 60%
  • Protein 56.7g 113%
  • Carbs 3.7g 1%
  • Fibre 2.3g -
Of an adult's reference intake
Recipe From

Cook with Jamie

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Ingredients

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  • 1 chicken breast
  • 1 large leek
  • a few sprigs fresh thyme
  • 1 good lug olive oil
  • 1 pinch sea salt
  • 1 pinch freshly ground black pepper
  • 1 small swig white wine
  • 4 slices pancetta
  • olive oil
  • 2 whole sprigs thyme
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Recipe From

Cook with Jamie

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Method

  1. Preheat the oven to 200°C/400°F/gas 6. Put 1 chicken breast, skin removed, in a bowl. Trim and wash a large leek, remove the outer leaves, then slice it into 0.5cm/¼ inch pieces. Add these to the bowl with the leaves of a few sprigs of fresh thyme, a good lug of olive oil, a pinch of sea salt and freshly ground black pepper and a small swig of white wine and toss together. Place your leek and flavourings from the bowl into the tray, then wrap the chicken breast in 4 slices of pancetta. This will not only flavour the chicken but also protect it while it cooks. Try and bend the sides of the tray in towards the chicken so the leeks don't burn during cooking. Drizzle with olive oil, place a couple of whole thyme sprigs on top and cook in the middle of the oven for 25 to 35 minutes.
Recipe From

Cook with Jamie