One pan dinner recipe for Cider-Roasted Chicken wrapped in streaky bacon


700g potatoes, sliced (skin can be left on)
2 onions, cut into thin wedges
4 thyme sprigs, plus 1 tbsp extra leaves
80ml olive oil, plus extra for drizzling
4 chicken breasts, with winglet attached (200g each), skin on
8 rashers of streaky bacon
2 South African Pink Lady apples, cut into thin wedges, core removed (skin can be left on)
100ml dry apple cider (or apple/pear juice if to be non-alcoholic)
100ml chicken stock
2 tbsp cider vinegar, or to taste

How to
Preheat oven to 200°C, fan oven 180°C, Gas Mark 6. Combine potatoes, onions, thyme sprigs and 60ml oil in a roasting pan, season to taste and roast until starting to colour (15-20 minutes).

Meanwhile, season chicken to taste and scatter with thyme leaves.

Wrap each chicken breast in two bacon rashers, place on top of potato mixture with the apples and drizzle with remaining oil.

Add cider and stock to the roasting pan and roast until chicken is cooked through and vegetables are tender (35-40 minutes).

Stir through vinegar, serve hot.

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