A simple tray bake with chicken wrapped in pancetta, potatoes, asparagus and tomatoes. simple enough for a midweek meal for two. Delicious enough to double up and serve to friends.
Preheat the oven to 200℃ (180℃ fan)/400°F/gas mark 6. Wrap each chicken breast with two slices of pancetta.
Place the potatoes on a shallow baking tray and drizzle with oil. Toss to coat in the oil then place the chicken breasts on the tray and bake for 20 minutes.
Meanwhile prepare the asparagus. Bend the stem near the bottom so that the tough woody part snaps away and discard. Cut into short lengths.
Add the asparagus and tomatoes to the tray and sprinkle the vegetables, salt and pepper. You do not need to season the chicken as the pancetta will do that for you.
Scatter over a few sprigs of fresh rosemary and drizzle with balsamic vinegar. Bake for 15 minutes until the asparagus and potatoes are just tender and the chicken is cooked through.
Notes
Nutrition information is approximate and is meant as a guideline only. (It does not include seasoning with salt and pepper.)