Chicken with Roasted Potato, Fennel and Green Sauce
A delicious pancetta wrapped chicken dish with green sauce and golden potatoes.
Preheat oven to 220°C.
Combine salad ingredients with 1/2 cup olive oil in a roasting pan. Season to taste and roast for 15-20 mins or until starting to colour.
Meanwhile, combine the ingredients for the green sauce with 1/4 cup olive oil. Season lightly and reserve.
Season chicken to taste and wrap each breast in two slices of Pancetta, place on top of the potato mixture and drizzle with 1 tablespoon olive oil. Add 75 - 100ml of stock to the pan and roast for 15 mins or until the chicken is cooked through and the vegetables are tender.
Divide the roast vegetables and chicken between plates, top with the green sauce and serve with lemon wedges.
2 Chicken breasts
4 slices Pancetta Lemon wedges to serve
For the salad:
2 Medium potatoes skin on, washed, scrubbed and sliced 1cm thick
1 Large fennel bulbs, washed, sliced 1cm thick
1 Red onions, peeled and cut into wedges
10 grams Fresh thyme
1 - 2 Garlic cloves
For the Green Sauce:
1 Bunch flat leaf parsley, finely chopped
10 grams Mint leaves, finely chopped
2 tablespoon Capers, roughly chopped
2 Anchovies, roughly chopped
1 Garlic Clove, finely chopped
2 tablespoons Red wine vinegar