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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.
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.
Typical values per serving when made using specific products in recipe
Energy | 2,543kJ/ 605kcals |
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Fat | 20g |
Saturated Fat | 4.6g |
Carbohydrates | 34g |
Sugars | 4.3g |
Fibre | 8.1g |
Protein | 68g |
Salt | 3g |
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