Chicken saltimbocca bake
Try our chicken saltimbocca bake for a special meal that’s quick to prepare and packs in lots of flavour. You really can’t go wrong with this traybake
- Serves: 4 persons
- 750g small waxy potatoes, such as Ratte or Anya
- 2tbsp olive oil or rapeseed oil
- 3garlic cloves
- 150g mixed olives
- 50ml marsala or white wine
- 6slices prosciutto
- 6boneless skin-on chicken thighs
- small bunch of sage, leaves picked
- 250g green beans
Step 1Heat the oven to 200C/180C fan/gas 6. Slice the potatoes lengthways to about the thickness of a £1 coin and tip into a large roasting tin. Add half the oil and the garlic cloves (unpeeled), then season and toss to coat. Spread to an even layer, then scatter with the olives and pour over the marsala along with 100ml water.
Step 2Tear the prosciutto strips in half. Open up the chicken thighs and season. Put a sage leaf on top of each piece, then wrap loosely with a strip of prosciutto. Lay the wrapped chicken on top of the potatoes, then cook in the oven for 35 mins.
Step 3Trim away the stem ends of the green beans, toss in the remaining oil and seasoning, then place in little bundles around the chicken, along with a few more sage leaves. Return the tin to the oven for 15-20 mins until the beans are tender, and the potatoes and chicken are cooked through and crisping at the edges.