Chicken with Bacon and Herbs
1 kg/ 2.2 pounds potatoes
2 tablespoons olive oil
2 sprigs of thyme or ½ teaspoon dry
2 sprigs of rosemary or ½ teaspoon dry
1 teaspoon sweet paprika
1 bunch parsley
1 bunch basil
2 garlic cloves
1 organic lime
4 chicken breasts without skin and bones
4 to 8 thin bacon slices, depending on their size (I used 8)
salt and pepper
Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit.
Peel the potatoes and cut them into bite sized cubes. Place on the baking tray, add the chopped thyme and rosemary (or the dried herbs), paprika, salt, pepper and olive oil. Mix very well to coat the potatoes with oil and spices. Bake for about 15 minutes.
In the meantime, pick the parsley and basil leaves and chop them finely. Grate the garlic cloves and mix them with the herbs. Carefully grate the peel of the lime and add it to the herb mixture.
Wash and dry the chicken breasts and cut a pocket into each piece taking care not to cut the whole way through. Sprinkle the chicken with salt and pepper.
Fill the pockets with the herb mixture and wrap each breast portion in 1 or 2 slices bacon, depending on how wide the bacon slices are. Tuck the end of the bacon slice under the breast.
Cut the lime into slices.
Take the potatoes out of the oven, they should be half cooked at this point. Push the potatoes around to make some space for the chicken. Place the chicken breasts on the tray and arrange the lime slices in between. Continue baking for further 20-25 minutes. Pierce the chicken breast with a skewer to see if it's cooked through, the juices should run clear. Do not overcook the chicken, you do not want it to get dry.