Chicken with Bacon and Herbs

Preheat oven to 200ºC (400ºF).

Peel potatoes and cut into bite-sized cubes. Place on the baking tray, add chopped thyme and rosemary (or dried herbs), paprika, salt, pepper and olive oil. Mix very well to coat potatoes with oil and spices. Bake for about 15 minutes.

In the meantime, pick parsley and basil leaves and chop finely. Grate garlic cloves and mix them with the herbs. Carefully grate the peel of the lime and add it to the herb mixture. Cut the lime into slices and set aside.

Wash and dry the chicken breasts and cut a pocket into each piece, taking care not to cut the whole way through. Sprinkle chicken with salt and pepper.

Fill pockets with the herb mixture and wrap each breast portion in 1 or 2 slices bacon, depending on how wide the bacon slices are. Tuck the end of the bacon slice under the breast.

Take potatoes out of the oven; they should be half-cooked at this point. Push potatoes around to make some space for the chicken. Place chicken breasts on the tray and arrange lime slices in between. Continue baking for an additional 20–25 minutes. Pierce chicken breast with a skewer to see if it’s cooked through; the juices should run clear. Do not overcook the chicken, you do not want it to get dry.