Speedy Bacon Wrapped Roast Chicken with Stuffing

Speedy Bacon Wrapped Roast Chicken with Stuffing

Prep
15
Cooking time
25
Serves
4

Method

  1. Preheat oven to 200C.
  2. Arrange sweet potato and carrots on a large oven tray. Drizzle with half the oil and season. Bake for 15 minutes. Remove from oven.
  3. Meanwhile, to make stuffing, heat oil in a small frying pan over medium heat. Add onion and garlic, cook, stirring for 5 minutes until soft.
  4. Transfer onion and oil from pan into a large bowl. Stir in breadcrumbs and egg. Season with salt and pepper.
  5. Divide mixture into 8 portions. Put one portion on top of each chicken tenderloin and spread to coat top surface of chicken.
  6. Wrap one piece of bacon around each piece of chicken. Secure with a toothpick and set aside on a plate.
  7. Increase oven to 220ºC. Arrange chicken and cherry tomatoes on oven tray, in between sweet potato and carrot. Drizzle with remaining oil and season with salt and pepper.
  8. Roast for 15-20 minutes until chicken is cooked through and bacon is lightly browned. Serve chicken with vegetables.

Ingredients Chevron Icon

  • 400g sweet potato, peeled, diced
  • 1 bunch dutch carrots, peeled, trimmed (leaves reserved)
  • 4 Tbsp Cobram Estate Herb Infused Extra Virgin Olive Oil
  • Sea-salt flakes and freshly ground black pepper, to season
  • 8 chicken tenderloins
  • 4 rindless middle bacon rashers, halved crossways
  • 250g trussed cherry tomatoes

Stuffing

  • 2 Tbsp Cobram Estate Herb Infused Extra Virgin Olive Oil
  • ½ red onion, finely chopped
  • 1 clove garlic, crushed
  • 2 cups fresh coarse breadcrumbs
  • 1 egg
  • Sea-salt flakes and freshly ground black pepper, to season