Jamie Oliver Roast Chicken Breast With Pancetta, Leeks And Thyme

This Jamie Oliver Roast Chicken Breast Recipe is so easy and perfect for make-ahead lunch for one! Super healthy and bursting with flavor, you will love this savory chicken recipe. 

Jamie Oliver Roast Chicken Breast

I just HAD to share this recipe! I follow Jamie Oliver on Twitter and he posted this on his feed in the AM. YUM!

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

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 glug of olive oil, small knob of butter, 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 6 or 7 slices of pancetta. This will not only flavor 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.

Jamie Oliver Roast Chicken Breast Recipe

roast chicken recipe

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

  • 1 chicken breast
  • 1 large leek
  • thyme
  • olive oil
  • butter
  • sea salt
  • black pepper
  • white wine
  • pancetta
  1. Preheat the oven to 200°C/400°F/gas
  2. Put 1 chicken breast, skin removed, in a bowl.
  3. Trim and wash a large leek, remove the outer leaves, then slice it into 0.5cm/¼ inch pieces.
  4. Add these to the bowl with the leaves of a few sprigs of fresh thyme, a good glug of olive oil, small knob of butter, a pinch of sea salt and freshly ground black pepper and a small swig of white wine and toss together.
  5. Place your leek and flavourings from the bowl into the tray, then wrap the chicken breast in 6 or 7 slices of pancetta. (This will not only flavour the chicken but also protect it while it cooks.)
  6. Try and bend the sides of the tray in towards the chicken so the leeks don’t burn during cooking.
  7. 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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