CHICKEN, BACON AND POTATO TRAY BAKE

Serves 4

● 500g (1lb 2oz) new potatoes, halved

● 4 sprigs of fresh rosemary

● 4 chicken breasts

● 4 large rashers of smoked back bacon

● 200g (7oz) vine cherry tomatoes

● From your store cupboard: olive oil and salt

Preheat the oven to 180°C/fan 160°C/gas 4. Cook the potatoes in boiling salted water for 5 minutes, then drain. Drizzle 1tbsp olive oil into a roasting tin and heat in the oven for 5 minutes.

Place a sprig of rosemary on top of each chicken breast and wrap in a bacon rasher. Add the potatoes to the tin and toss well. Nestle the chicken among the potatoes and roast for 30 minutes. Add the tomatoes to the tin and cook for 510 minutes, until the chicken is golden and cooked through.