Cooking with Jamie (again)

Back here I made roasted chicken with butternut squash which was delicious, so i decided to make another alternative this time roasted chicken wrapped in pancetta with leeks and thyme. Im not sure which one i liked best but this was suer tasty as well. 

Ingredients per chicken breast:

a large leek

a small knob of butter

fresh thyme

olive oil

a pinch of salt

a small swig of white wine

6 to 7 slices of pancetta (i used 3)

method:

Preheat the oven to 200 degrees

trim and wash leek slice into 0.5cm slices, add these to a bowl with a few sprigs of fresh thyme, a good glug of olive oil the small knob of butter, pinch of sea salt, and freshly ground black pepper and a small swig of white wine and toss together. Place your leek and flavouring on a tray lined with foil. 

Wrap the chicken with pancetta place in the middle of mixture.

 Try to bend the sides of the foil over to cover the leek to prevent the leek from burning. 

drizzle with olive oil and place a couple of sprigs of thyme on top. 

Cook in the middle of your oven for 25-35 minutes 

(my new fan forced oven took around 30 minutes sorry to anyone I led a bumsteer with time on the last chicken recipe my oven was really Crap!)

Enjoy!