Roasted Chicken Breast Recipe

Inspired by Joe Fortes

Time1h

Serves4

Local free range, fingerling potatoes, pancetta, brussels sprouts, honey glaze

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Ingredients

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Main Ingredients

4 pieces Chicken breasts

1 1/8 lb (500 grams) Fingerling Potatoes

5.29 oz (150 grams) Pancetta

10.6 oz (300 grams) Brussels Sprouts

3 tablespoons Honey

4 tablespoons olive oil

1 teaspoon Celtic sea salt

1 teaspoon black pepper

1 teaspoon Watkins garlic powder

2 teaspoons Fresh Thyme

Method

Preparation

Preheat the Oven

Preheat your oven to 200°C (400°F).

Prepare the Vegetables

Wash and halve the fingerling potatoes and Brussels sprouts. In a large bowl, combine them with olive oil, salt, black pepper, and garlic powder. Toss until well coated.

Cook the Pancetta

In a skillet over medium heat, cook the pancetta until crispy. Remove from the skillet and set aside, keeping the fat in the pan.

Prepare Chicken Breasts

Season the chicken breasts with salt, black pepper, and fresh thyme. In the same skillet with pancetta fat, sear the chicken breasts for about 3-4 minutes on each side until golden brown.

Cooking

Combine and Roast

In a roasting pan, place the seared chicken breasts, the prepared fingerling potatoes, Brussels sprouts, and crispy pancetta. Drizzle honey over the top of the chicken and vegetables. Roast in the preheated oven for about 25-30 minutes or until the chicken is cooked through (internal temperature of 75°C or 165°F) and the vegetables are tender.

Serving

Serve

Remove from the oven and let rest for a few minutes before serving. Plate the chicken with the roasted vegetables and enjoy!