Italian roast chicken with rosemary potatoes recipe

1. 1

   Pre-heat your oven to 200C/180C fan/gas mark 6.

2. 2

   Put the cubed potatoes into a roasting tray and toss in 2 tbsp of the olive oil, the garlic, chopped rosemary, salt and pepper.

3. 3

   Place in the oven and roast for 20 minutes, turning occasionally.

4. 4

   If they are starting to brown too quickly, cover loosely with foil.

5. 5

   Using a sharp knife, make a deep incision down one side of each chicken breast to form a pocket in each.

6. 6

   Divide the sliced mozzarella and basil leaves between them and place into the pockets, season with salt and pepper.

7. 7

   Wrap two slices of pancetta or Parma ham around each stuffed chicken breast and sit the chicken in a baking dish.

8. 8

   Drizzle with the remaining olive oil and place in the oven for 10 minutes.

9. 9

   Scatter the cherry tomatoes around the chicken and return to the oven for a further 8-10 minutes until the tomato skins have split and they are starting to become all juicy.

10. 10

    Serve the cooked chicken and tomatoes with the crunchy flavoursome potatoes.

* Per serving · 4 servings · Values may vary.

No additional tips available.