Roasted Chicken with Sherry, Artichokes and Pancetta

This great one-pan supper dish is bursting with gutsy flavours. Serve simply with rocket salad and some crusty bread.

• Nut free
• Gluten free
• Milk free

Preparation time :	10 minutes
Cooking time :	40 minutes
Total time :	50 minutes

Serves: 4

Ingredients

500g baby new potatoes
4 organic chicken breasts, skin on
½ tbsp paprika
280g jar Waitrose Cooks’ Ingredients Chargrilled Artichokes in Olive Oil
140g pack Cubetti di Pancetta
2 cloves garlic, crushed
75ml La Concha Amontillado Sherry
20g pack flat-leaf parsley, chopped

Method

1. Preheat oven to 180°C, gas mark 4. Place the new potatoes in a pan of water, cover and bring to the boil. Simmer for about 5 minutes, to part-cook them.
2. Meanwhile, dust the chicken breasts with paprika and season. Drain the artichokes over a bowl, reserving half the oil.
3. Place a frying pan over a medium heat, add the pancetta and fry for 2 minutes until it starts to turn golden and release its oil.
4. Drain the potatoes and add to the pan, with a tablespoon of the artichoke oil, and continue cooking for 3 minutes. Remove from the heat and stir in the garlic and the artichokes. Transfer to a roasting tray and arrange the chicken breasts over the top of the potatoes. Pour over the sherry and the remaining oil from the artichokes. Season generously.
5. Place in the oven and cook for 30 minutes until the chicken is golden and thoroughly cooked, there is no pink meat and the juices run clear.
6. Remove the chicken from the pan and set aside. Keep warm and allow to rest for 5 minutes. Return the potatoes to the oven and continue to cook for a further 5-10 minutes, to crisp slightly.
7. Slice each chicken breast into 3, divide the potato and artichokes between four plates, top with the chicken and a good spoonful of juice. Serve scattered with parsley.