Family Favourite

Ingredients

• 2 chicken breasts - either on the bone or off it.

• 4 chopped streaky bacon rashers

• 1 large sliced sweet potato

• 5 chopped baby potatoes

• 2 chopped red onions

• 2 chopped cloves of garlic

• 1 sliced red pepper

• 2 sprigs of rosemary

• 75ml of cream

• Parmesan for grating

• 250ml of chicken stock

• 2 knobs of butter

• Salt & pepper for seasoning

• Olive oil

Instructions

1. In a roasting dish, add your chopped vegetables, & rashers. Then add a good glug of olive oil, your chicken stock and seasoning and pop into your pre-heated oven at 180C for about 25 mins.

2. After 25 mins, remove from the oven and add in your cream. Mix well.

3. Create space for your chicken spread some butter on top & then add them in.

4. Return to the oven for 25-35 mins or until the chicken is cooked through. (Depending on how big or small the breasts are / if it’s on the bone you might need to cook for longer)

5. Once cooked add the grated Parmesan on top.

6. Serve the veg & chicken in a bowl and drizzle the sauce on top. Enjoy!