A great recipe to make for two people or even a crowd. For a crowd, serve with a simple green salad and a large potato gratin or your favourite potato dish. For less people, you could make risotto while the chicken is roasting. Save the chicken roasting juices and pour over the risotto when it’s plated up, yum!
Heat oven to 180°C.
Open out chicken thigh and place 1 teaspoon
of pesto in the centre. Roll up and then wrap the strip of pancetta around the thigh. Place in a baking dish that is lined with baking paper.
Roast the chicken thighs for approx. 25-30 mins until golden brown and juices run clear (the thighs will shrink a little when cooking).
Plate on a serving plate and drizzle the pan
juices over the chicken. Serve with your favourite potato dish and a simple side salad, or on top of your favourite risotto.
8 skinless boneless chicken thighs (allow 1-2 per person)
8 teaspoons Genoese pesto
8 strips peppered pancetta (one per chicken thigh)
If you want to add more or less thighs, simply add 1 teaspoon pesto and 1 strip of pancetta for each chicken thigh added.