Bacon-wrapped chicken breast with roast potatoes and lemon butter
Chicken breasts with a sprig of rosemary are wrapped in bacon, browned and finished in the oven alongside cherry tomatoes and spring onions. Serve with roast potatoes and a dab of browned butter with lemon zest. Without the rosemary and butter it becomes a simple weeknight version children like.
- 40 minTime
- 23 minHands-on
- 4Portions
- ≈ 43 krper portion
- 650kcal per portion
Ingredients for 4 portions
- to tasteSalt
- 80 gButter, for the lemon butter
- ½Lemon, grated zest
- to tasteBlack pepper
- 4Chicken breasts
- 4 sprigsRosemary, fresh sprigs (optional)
- 140 gBacon, 8 rashers
- 250 gCherry tomato
- 4Spring onions
On the side
- 800 gPotato, in wedges
- 2 tbspRapeseed oil
Method
- Heat the oven to 225 °C. Cut the potatoes into wedges, toss with the oil and salt and spread on a lined baking tray.
- Roast the potatoes in the middle of the oven for about 30 minutes, until golden and tender.
- Brown the butter in a small saucepan until it smells nutty and turns golden brown. Pour it into a bowl, stir in the lemon zest and pepper and leave to cool.
- Season the chicken breasts with salt and pepper, lay a sprig of rosemary on each if you like and wrap them in two rashers of bacon. Brown them in a hot, dry frying pan for about 2 minutes a side.
- Put the chicken in an ovenproof dish with the tomatoes and spring onions.
- Put the dish in the oven beside the potatoes and cook the chicken for 15 minutes, until cooked through.
- Serve the chicken with the tomatoes, roast potatoes and a dab of lemon butter.
The cost is estimated from Swedish grocery prices.
