Summary

Ingredients

• 4 medium chicken fillet (s) (skin and bone)
• 2 bunches parsley
• 1 bunch basil
• 2 cloves garlic)
• 1 lime (s), (rub off the peel and cut the lime into slices)
• 4 slices bacon
• salt and pepper
• 2 tablespoons olive oil, for the pan
• 750 g potato (s)
• rosemary
• thyme
• salt and pepper
• 2 tablespoon oil, garlic oil or neutral

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Instructions

1. Make the herb filling: Coarsely chop the parsley and basil. Finely mince the garlic. Rub the peel from the lime to extract the zest. Cut the remaining lime into slices and set aside. Mix the herbs, lime zest, and garlic together.
2. Prepare the chicken: Cut a pocket into the thickest part of each chicken fillet. Spoon the herb mixture loosely into each pocket. Wrap a bacon slice around each filled fillet, tucking one end underneath. Season with salt and pepper.
3. Prepare the potatoes: Peel the potatoes and cut into small cubes. Bring a large pot of salted water to a boil. Add the potatoes and cook for 8-10 minutes until just tender. Drain well.
4. Preheat the oven to 225°C (437°F). Place the bacon-wrapped chicken fillets in a baking dish. Arrange the partially cooked potatoes around them. Place the lime slices between the chicken fillets. Drizzle with 2 tablespoons of garlic oil or neutral oil. Season with salt, pepper, rosemary, and thyme to taste.
5. Bake for 30-35 minutes until the chicken reaches 74°C (165°F) at the thickest part. Serve with a fresh salad.