Pancetta Chicken with Roasted Vegetables & Melting Camembert
By OcadoLife
Published on 28 June 2022
Melting camembert adds the final magic touch to this simple winter winner. You can use any root winter veg here: try beetroot, red onions, swede. Or try spinach instead of cavolo nero.Time and servings
35 minsTotal time
4Servings
10 minsPrep time
25 minsCooking time
Ingredients
- 4 chicken breasts
- 180 g of sliced pancetta
- 500 ml of chicken stock, hot
- 200 g of cavolo nero, stalks removed and roughly chopped
- 250 g of camembert, cut into slices
- 4 carrots, peeled and cut into 2cm wedges
- 2 parsnips, peeled and cut into 2cm wedges
- 2 sweet potatoes, cut into 2cm wedges
- 1 lemon, zest and juice
- 0.5 tbsp of plain flour
- 5 sprigs of fresh thyme
- 3 tbsp of olive oil
Method
Step 1
Preheat oven to 220°C/200°C fan/gas 7 and wrap each chicken breast with the strips of pancetta, covering evenly. Place the thyme sprigs into the bottom of an oven tray and place the chicken on top.Step 2
Pour half the stock, lemon zest and juice into the tray and set aside. Take the remaining stock and stir through the ½tbsp flour and reserve for later.Step 3
Take a second oven tray and place all the root veg (not the cavolo nero!), drizzle the olive oil over, add some seasoning and give everything a good mix.Step 4
Place both trays in the oven for around 20 mins, or until the chicken is cooked. Remove both trays. Take the veg tray, mix in the cavolo nero and pop back into the oven for 3 mins more. With the chicken tray, add the remaining stock, place on the hob at a medium heat and allow to bubble and thicken into a sauce.Step 5
Slice the chicken up onto plates, discard the thyme stalks and spoon the sauce over. Remove the veg and serve alongside the chicken and slices of camembert, which should start to melt nicely with the heat.