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Roasted chicken breast with pancetta, leeks & thyme

Make this recipe for one in a snug-fitting baking dish or to save on washing-up, a little tin foil tray.

Nutritional Information (amount per serving)

Calories
447kcal
Carbs
4.8g
Sugar
3.1g
Fat
24.3g
Saturates
6.2g
Protein
46.1g

Serves 1   Approx time: 45   Difficulty: super easy

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
 

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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