One-pan roast chicken and leeks

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One-pan roasted chicken and leeks Easy Food

Serves 1

200g baby potatoes
Salt and black pepper
1 chicken fillet
1 leek, trimmed, washed and chopped into ½cm slices
3 sprigs fresh thyme, leaves picked
2 tbsp olive oil
30ml white wine
3 slices of smoked pancetta

Try this delicious crispy honey garlic chicken…

  1. Preheat the oven to 200°C/180°C fan/gas mark 6.
  2. Bring a pot of salted water to the boil and par-cook the potatoes for 4-5 minutes until just barely tender. Drain well, then return to the pan and steam dry for 1-2 minutes, shaking the pan to rough up the edges of the potatoes.
  3. Transfer the potatoes to a large baking dish, season well and toss with one tablespoon of the olive oil. Place in the oven and roast for 35-40 minutes until crisp.
  4. Meanwhile, place the leek in a bowl with the thyme leaves, the remaining tablespoon of olive oil, the white wine and some salt and black pepper. Toss to coat everything. Transfer the mixture to a small roasting dish.
  5. Wrap the chicken fillet in the slices of pancetta. Place the chicken on top of the leeks.
  6. Place in the middle of the oven and bake for the last 25-30 minutes of the potatoes’ cooking time, until the chicken is cooked throughout.

Per serving: 847kcals, 51.8g fat (12.4g saturated), 45.5g carbs, 4g sugars, 49.6g protein, 10.6g fibre, 0.642g sodium


MAKE IT YOURS:
Try slicing 3-4 cuts into the top of the chicken (being careful not to slice all the way through!) Spread a little cream cheese with garlic and herbs into each cut, then wrap the chicken in the pancetta and continue with the rest of the recipe.

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