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Cider-roasted chicken with speck, apple and potato


You'll need

700 gm chat potatoes, thickly sliced Spanish onions, cut into thin wedges 2 pink lady apples, cut into wedges 10 thyme sprigs, plus 1 tbsp extra leaves 80 ml (1/3 cup) olive oil, plus extra for drizzling 4 chicken breasts, with winglet attached (200gm each), skin on 8 thin slices of speck 100 ml dry apple cider 80 ml (1/3 cup) chicken stock 2 tbsp cider vinegar, or to taste

Method

  • 01
  • Preheat oven to 220C. Combine potato, onion, apple, thyme sprigs and 60ml oil in a roasting pan, season to taste and roast until starting to colour (15-20 minutes).
  • 02
  • Meanwhile, season chicken to taste and scatter with thyme leaves. Wrap each chicken breast in two speck slices, place on top of potato mixture, drizzle with remaining oil. Add cider and stock to pan and roast until chicken is cooked through and vegetables are tender (8-10 minutes). Stir through vinegar, serve hot.
This recipe is from the April 2010 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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