Prosciutto chicken & potato traybake with olives and lemon

Name: Prosciutto chicken & potato traybake with olives and lemon
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 4
Ingredients: 375 g pouches Charlotte potatoes, butter removed and reserved; 6 clove/s garlic, bashed in their skins; 200 g tub Nocellara olives; 1 unwaxed lemon, 8 thin slices plus 2 wedges; 380 g packs Essential British Chicken Breast Fillets; 80 g pack prosciutto crudo, 2 slices halved lengthways; 250 ml chicken stock, warmed; 300 g pack fine green beans, trimmed; Waitrose Duchy Organic Mayonnaise, to serve

Layers of lemony garlic and olive flavour lift simple chicken and potatoes to another level in this winning one-pan recipe.

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1 of your 5 a day

Serves4
CourseMain meal
Prepare10 mins
Cook50 mins
Total time1 hr
PlusPreparation time 10 minutes + resting

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Ingredients

2 x 375g pouches Charlotte potatoes, butter removed and reserved
6 clove/s garlic, bashed in their skins
200g tub Nocellara olives
1 unwaxed lemon, 8 thin slices plus 2 wedges
2 x 380g packs Essential British Chicken Breast Fillets
80g pack prosciutto crudo, 2 slices halved lengthways
250ml chicken stock, warmed
300g pack fine green beans, trimmed
Waitrose Duchy Organic Mayonnaise, to serve

Method

Preheat the oven to 220°C, gas mark 7. Place the potatoes, garlic and olives into a large baking dish and tuck in the lemon slices. Season and roast for 20 minutes, or until the potatoes are starting to colour.
Dot the reserved butter from the potatoes over the chicken breasts, then wrap each one with 1½ slices prosciutto.
Pour the stock over the potatoes in the baking dish, then tuck in the chicken pieces. Roast for 25-30 minutes more, or until the chicken is cooked through, the juices run clear and there is no pink meat. Meanwhile, steam or boil the green beans for 5 minutes, until tender.
Squeeze the lemon wedges over the chicken and potatoes, season, then loosely cover with foil and leave the chicken to rest for 5 minutes. Serve with the green beans and a dollop of mayonnaise, letting it melt into the juices on the plate.

Cook’s tip

Nocellara olives are superbly plump, with a buttery feel, fresh green colour and a less salty taste – a good place to start if you’re not an olive fan. We’ve left the stones in the olives for ease, but crack them under a heavy pan or jar, then pick them out if you prefer.