Course: Main Course
Keyword: chicken
Make this recipe for one in a snug-fitting baking dish or to save on washing-up, a little tinfoil tray.
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  • 1 chicken breast
  • 1 large leek
  • thyme
  • olive oil
  • butter
  • sea salt
  • black pepper
  • white wine
  • pancetta


  • Preheat the oven to 200°C/400°F/gas
  • 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 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.