Roasted garlic & thyme chicken

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olive magazine

4 ratings

Recipe by olive magazine

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1. Heat the oven to 200C/fan 180C/gas 6. Put the chicken skin-side-up in a small roasting tin. Mix together the garlic, thyme and butter and dot over the chicken. Scatter around the red onions and pancetta and drizzle with oil. Roast for 20 minutes until the chicken has cooked through and the onions are softened. Divide the salad between 4 plates and top with the red onions, pancetta and chicken.

Per serving

425 kcalories, protein 39.1g, carbohydrate 6.9g, fat 26.9 g, saturated fat 11.8g, fibre 1.3g, salt 2.51 g

Latest comments and suggestions

• Donna Deans

  01 November 2007

  Donna Deans commented on this recipe

  This is just a fab recipe for a quick dinner party or a mid week supper, very easy to prepare and quite impressive on the table and the chicken is just so moist and tender 10/10 we eat it alot

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• Donna Deans

  01 November 2007

  Donna Deans rated this recipe

  

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• RioRita

  14 December 2007

  RioRita rated and commented on this recipe

  

  I did this for a dinner party and it was great. Very popular, everyone commented on how moist it was and it was so quick and easy to prepare. Will definitely be cooking this again.

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• Linda

  04 February 2008

  Linda rated and commented on this recipe

  

  Very easy & delicious for a relaxed dinner party. Will definitely make again. I found it didn't need a drizzle of oil, the fat from the pancetta & butter was more than enough, just baste the onions halfway so they don't burn.

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• Aida G

  06 November 2008

  Aida G rated this recipe

  

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Ingredients

• 4 chicken breasts , skin on
• 3 garlic cloves , crushed
• 3 sprigs thyme , leaves stripped
• 50g butter
• 2 red onions , cut into slim wedges
• 140g pancetta cubes
• oil for roasting
• 150g mixed salad leaves , dressed to serve

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Difficulty and servings

Serves 4

Preperation and cooking times

Ingredients

• 4 chicken breasts , skin on
• 3 garlic cloves , crushed
• 3 sprigs thyme , leaves stripped
• 50g butter
• 2 red onions , cut into slim wedges
• 140g pancetta cubes
• oil for roasting
• 150g mixed salad leaves , dressed to serve

Per serving

425 kcalories, protein 39.1g, carbohydrate 6.9g, fat 26.9 g, saturated fat 11.8g, fibre 1.3g, salt 2.51 g

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