Chicken Thigh Saltimbocca Traybake
- 750g Anya potatoes or similar
- 2 tbsp olive oil
- 3 cloves of garlic
- 150g kalamata olives
- 50ml marsala wine
- 6 slices of prosciutto or jamon serrano, halved
- 6 skin-on chicken thighs, bones removed
- 10 sage leaves
- 250g green beans, trimmed
- Preheat the oven to 200C, and slice the potatoes to the thickness of a £1 coin before tipping into a large roasting tin. Add the garlic cloves and half the oil, season well, and toss together. Scatter with the olives and pour in 100ml of water with the marsala. Open up the chicken thighs, season the meat well, and top with a sage leaf. Wrap loosely with a strip of prosciutto, then lay the wrapped thighs on top of the potatoes and roast for 35 mins.
- Toss the green beans in a little oil and season, then nestle around the chicken along with the rest of the sage leaves. Cook in the oven for 15 more minutes, or until the beans are tender, the chicken and potatoes are slightly crisp, and everything is cooked through. Serve immediately, and enjoy.
45 mins
4 serving