Scrumptious, tender chicken, a crispy bacon shell and melted herb butter make this tasty meal. I like to serve with bite sized roasted potato and caramelised pumpkin to soak up the delicious herb butter.
Chicken mignon with roasted potato and pumpkin bites
Ingredients For the herb butter 8 tbsp unsalted butter (or nuttelex if lactose free)
3 cloves garlic, crushed
3 tbsp flat-leafed parsley, finely cut
1/2 tbsp oregano
1/4 tsp thyme
1/2 tsp cayenne pepper
1 tsp lemon zest
Salt and pepper
4 chicken thighs (or 1 large chicken breast cut into 4 pieces)
4 rashes of bacon, rind removed
1/4 pumpkin, cut into bite sized pieces
2 large potatoes, cut into bite sized pieces
2 tbsp olive oil
Garden salad, to serve
Rice, to serve
Preheat the oven to 220 degrees. Line a baking dish with baking paper.
Place the potatoes in boiling water in a saucepan and boil for 5 minutes.
Lay a bacon rash flat on a chopping board, place the chicken on top, roll the chicken with the bacon until the bacon is all around the chicken.
Trim any excess bacon, allowing a 1 1/2cm overlap and place 2 kebab sticks through the bacon and chicken to hold it together. Place in the baking dish.
Put the herb butter ingredients in a bowl and stir until combined.
The herb butter
Place 2 tbsp of herb butter on top of each mignon.
Bake immediately or refrigerate until ready to bake
Drain the potatoes, place in a bowl, add the pumpkin and toss with oil, salt and pepper. Place in the baking dish with the mignons. Bake for 15 - 20 minutes until the bacon is cooked crispy.
Place the chicken mignon, potatoes and pumpkin on a plate, drizzle with the herb butter sauce and serve with a garden salad and rice.
The herb butter can be wrapped in plastic and stored in the freezer.
The chicken mignon can be made ahead and refrigerated until ready to cook.