Jamie Oliver

Roasted chicken breast with pancetta, leeks and thyme

A delicious roast for one

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Roasted chicken breast with pancetta, leeks and thyme

Serves 1
Cooks In45 minutes
DifficultySuper easy
Nutrition per serving
  • Calories
    447
    22%
  • Fat
    24.3g
    35%
  • Saturates
    6.2g
    31%
  • Protein
    46.1g
    102%
  • Carbs
    4.8g
    2%
  • Sugar
    3.1g
    3%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Cook with Jamie
Recipe From

Cook with Jamie

Nutrition per serving
  • Calories
    447
    22%
  • Fat
    24.3g
    35%
  • Saturates
    6.2g
    31%
  • Protein
    46.1g
    102%
  • Carbs
    4.8g
    2%
  • Sugar
    3.1g
    3%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Ingredients

  • 1 higher-welfare 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 higher-welfare pancetta
  • olive oil
  • 2 whole sprigs thyme
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Method

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.

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