Cider roasted chicken with streaky bacon
Preparation time: 20 minutes
Cooking time: 55-60 minutes
700g (1½lb) potatoes, sliced (skin can be left on)
2 onions, cut into thin wedges
4 thyme sprigs, plus 1 tbsp extra leaves
80ml (floz) olive oil, plus extra for drizzling
4 chicken breasts, with winglet attached 200g (7oz) each, skin on
8 rashers of streaky bacon
2 apples, cut into thin wedges, core removed (skin can be left on)
100ml (3½floz) dry apple cider (or apple/pear juice if to be non-alcoholic)
100ml (3½floz) chicken stock
2 tbsp cider vinegar, or to taste
1 Preheat oven to 200°C/R6. Combine potatoes, onions, thyme sprigs and 60ml (2floz) oil in a roasting pan, season to taste and roast until starting to colour (15-20 minutes).
2 Meanwhile, season chicken to taste and scatter with thyme leaves.
3 Wrap each chicken breast in two bacon rashers, place on top of potato mixture with the apples and drizzle with remaining oil.
4 Add cider and stock to the roasting pan and roast until chicken is cooked through and vegetables are tender (35-40 minutes).
5 Stir through vinegar, serve hot.
Recipe and image courtesy of Pink Lady Apples.