INGREDIENTS:

• 4 chicken breasts
• 1 tablespoon olive oil
• 6 garlic cloves, chrushed
• 2 tablespoons thyme
• 225g pancetta (or bacon if you can't source pancetta), diced
• Lemon
• Salt and pepper to taste

Potatoes

• 600-700g baby potatoes
• ¼ cup salt
• 2 tablespoons garlic, crushed
• 1 tablespoon thyme
• 2 tablespoons olive oil
• Salt and pepper

METHOD:

1. Preheat oven to a high 230+°C.
2. In a pot, cover potatoes with salted water and bring to a boil, 10 minutes.
3. While the potatoes are boiling, cut a pocket in each chicken breast horizontally about 5-7cm wide. Season chicken with garlic, thyme, salt and pepper.
4. Preheat a 30cm skillet (we've used the Blacklock 30cm Skillet here) over medium high heat.
5. Add pancetta and brown until crispy, about 3-4 minutes. Remove from skillet and set aside.
6. Drain potatoes and toss with olive oil, garlic, thyme, and season with salt and pepper.
7. Stuff the chicken breasts with the reserved pancetta.
8. Add oil to the skillet and sear the chicken, skin-side down, 5-6 minutes. Place boiled potatoes under seared chicken in your 30cm skillet and bake, 20 minutes. Flip chicken skin-side up and roast for an additional 6-8 minutes.
9. Squeeze lemon over the chicken and potatoes. Serve with a salad.