700 gmchat potatoes, thickly sliced1½Spanish onions, cut into thin wedges2pink lady apples, cut into wedges10thyme sprigs, plus 1 tbsp extra leaves80 ml(1/3 cup) olive oil, plus extra for drizzling4chicken breasts, with winglet attached (200gm each), skin on8thin slices of speck100 mldry apple cider80 ml(1/3 cup) chicken stock2 tbspcider vinegar, or to taste
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).
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.