CookingBauer XcelRoasts, Easy

One-pot mid-week chicken roast

CookingBauer XcelRoasts, Easy
One-pot mid-week chicken roast
One-pot-Midweek-Chicken-Roast.jpg

Method

  1. Preheat the oven to 200°C, fan oven 180°C, Gas Mark 6
  2. Put the potatoes into a large roasting pan with the carrots and parsnips
  3. Add the oil and toss to coat. Roast for 20 minutes
  4. Meanwhile, use a sharp knife to slice a pocket into each chicken breast
  5. Fill each pocket with some of the grate Pilgrims Choice Mature Cheddar
  6. Wrap a rasher of streaky bacon around chicken breast, tucking a sprig of thyme into each one
  7. Arrange on top of the vegetables
  8. Season and roast for a further 20 minutes
  9. Sprinkle the remaining grated Pilgrims Choice Mature Cheddar over the chicken and cook for another 10-15 minutes until melted and golden

Tip: You could make this recipe with 4 pieces of pork fillet instead of chicken. Just split the pieces and fill with the grated cheddar, wrapping the bacon around as before.

Recipe from Pilgrims Choice

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Tip

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Ingredients

1kg small new potatoes, scrubbed and halved
500g Chantenay carrots, halved lengthways
2 small parsnips, quartered
2 tbsp olive oil
4 skinless, boneless chicken breasts
100g Pilgrims Choice Mature Cheddar (grated)
4 rashers streaky bacon
4 sprigs fresh thyme
Salt and freshly ground black pepper

Notes

Time: 20 minutes
Serves: 4
Nutrition: n/a