Chicken Supreme with Herb Potatoes, Smoked Bacon, and Roasted Pepper Sauce

01Method

1. 1

   Preheat the oven to 200°C. Pat the chicken breasts dry with paper towels and season generously with salt and pepper on both sides.

2. 2

   Heat the oil in a large skillet over medium-high heat. Once shimmering, carefully place the chicken breasts in the pan and sear for 4-5 minutes on each side until golden brown. Transfer to a baking dish.

3. 3

   Dice the bacon into small pieces and scatter over and around the chicken in the baking dish.

4. 4

   Peel and quarter the potatoes. Toss with a light amount of oil, salt, and pepper, then arrange them around the chicken.

5. 5

   Strip the leaves from the thyme sprigs and sprinkle over the chicken and potatoes. Roast in the preheated oven for 25-30 minutes until the chicken reaches an internal temperature of 165°C and the potatoes are tender.

6. 6

   While the chicken cooks, halve the bell peppers and remove the seeds. Place them skin-side up on a separate baking tray, drizzle lightly with oil, and roast alongside the chicken for 20-25 minutes until the skins are charred and the flesh is soft.

7. 7

   Finely chop the parsley and mince the garlic cloves. Once the potatoes and peppers are done, remove them from the oven.

8. 8

   Transfer the roasted peppers to a blender or food processor along with the minced garlic and a splash of water. Puree until smooth to create a silky sauce, then season with salt and pepper to taste.

9. 9

   Arrange the seared chicken and roasted potatoes on serving plates. Pour the pepper sauce around the chicken and garnish with fresh parsley before serving.