Roasted Chicken Chops with Pancetta, Potato, Fennel & Rosemary

Ingredients

8 Chicken Chops

100gm Barossa Fine Foods Pancetta

400gm Baby Potatoes

2 tbls Olive Oil

1 tsp Fennel Seeds

1 tsp Sea Salt

½ Ground Black Pepper

10 Cloves Smoked Garlic

5 Sprigs Rosemary

Method

Preheat oven to 180℃

To prepare the chicken, pat the chicken pieces dry with paper towel, place the chicken in a large bowl. Cut the pancetta into 1 cm thick lardons and halve the baby potatoes, add these to the chicken. Add the olive oil, fennel seeds, sea salt, black pepper, smoked garlic cloves and sprigs of rosemary. Toss all of the ingredients together.

Line a deep sided baking tray with baking paper, place all ingredients into the tray, ensuring that the chicken skin faces up. Bake in the oven for 35-40 minutes or until the chicken is cooked & golden brown, baste occasionally.

Remove from the oven, pour off any excess liquid and remove the rosemary sprigs. May be served with fresh rosemary or chopped parsley. Serve with a green salad or steamed greens.

Cook’s Tip

Smoked garlic has a delicate smoked flavour & is available at specialty fruit & vegetable grocers, we have left the skins on while roasting, the garlic is then easily squeezed out after cooking. Fresh garlic can be used in this recipe.

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