Parma-wrapped roasted chicken with Mediterranean vegetables

Parma-wrapped roasted chicken with Mediterranean vegetables


129 people made this

About this recipe: The simplest, most delicious chicken recipe I know - anyone can make it! Roast a few extra whole garlic cloves to spread on crusty bread as a great starter to this meal.


Serves: 2 

  • 225g (8 oz) baby new potatoes, cut in half
  • 1 courgette, halved lengthwise and cut into 2.5cm slices
  • 1 red onion, cut into 1.5cm thick wedges
  • 2 red peppers, cut into 2.5cm pieces
  • 12 cherry tomatoes
  • 6 cloves of garlic, minced
  • 1/2 tsp dried thyme
  • 1/4 tsp crushed red chilli flakes
  • salt and freshly ground pepper to taste
  • 2 tbsp olive oil
  • 2 skinless, boneless chicken breast fillets
  • 4 slices thinly sliced Parma ham

Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

  1. Preheat oven to 200 C / Gas mark 6.
  2. Place potatoes, courgette, onion, peppers and tomatoes into a large bowl. Add the garlic, thyme and chilli flakes; season to taste with salt and pepper.
  3. Pour in olive oil, then toss until the vegetables are evenly coated with oil. Pour into a baking dish and bake in preheated oven for 15 minutes.
  4. Meanwhile, season the chicken to taste with salt and pepper. Wrap each chicken breast with two slices of prosciutto, and secure with cocktail sticks.
  5. After the vegetables have cooked for 15 minutes, place the parma-wrapped chicken on top of the vegetables, and continue baking until the chicken has firmed and turned opaque, about 30 minutes.
  6. To serve, remove the chicken from the baking dish, and allow to rest for 5 minutes.
  7. Divide the roasted vegetables among two dinner plates. Remove cocktail sticks from chicken, then slice each piece of chicken into five diagonal slices. Fan the chicken out on top of the vegetables.

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Reviews (22)


This is easily one of the best dishes I've ever made. Everyone enjoyed it, in fact I wish I'd made double the quantity. I will definitely be making this again. - 19 Oct 2012


Superb!!! A low-fat, one pan recipe, full of colour and flavour. Although I have been making a similar dish to this for quite a while, the addition of the potatoes and chilli flakes makes all the difference and is truly delicious. I used Italian Herb Seasoning instead of thyme. I also used chicken thighs with the skin removed, and placed everything in the roasting pan, covered with kitchen foil for 30 minutes then removed the foil for a further 20 minutes. I will make double next time but found it tasty even without the parma ham, as the seasoning has lots of flavour! The potatoes done this way are the best ever and the family would have liked seconds! - 21 Oct 2012


never tried baked veg before but the smell was delicious and got the taste buds tingling even before serving!fantastic dish,i was impressed at how little it costs to make such fab food! definitely on my family's favourites list! - 17 Feb 2012

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