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Pancetta Chicken with Roasted Vegetables and Melting Camembert

Melting camembert adds the final magic touch to this simple winter winner.

Serves 4 Total Time  35 mins


  • 4 chicken breasts 
  • 180g pancetta slices
  •  5 thyme sprigs
  •  500ml hot chicken stock
  •  Zest and juice of a lemon 
  • 3 tbsp olive oil 

  • 2 parsnips, peeled and cut into 2cm wedges 
  • 2 sweet potatoes, cut into 2cm wedges
  • 1/2 tbsp plain or gluten-free flour
  • 200g cavolo nero, stalks removed and chopped
  • 4 carrots, peeled and cut into 2cm wedges 
  • 250g camembert, cut into slices


  1. Preheat oven to 220°C/200°C fan/gas 7 and wrap each chicken breast with the strips of pancetta, covering evenly.
  2. Place the thyme sprigs in the bottom of an oven tray and place the chicken on top. 
  3. Pour half the stock, lemon zest and juice into the tray and set aside. Take the remaining stock and stir through the flour and reserve for later.
  4. Take a second oven tray and place all the root veg (except cavolo nero), drizzle with olive oil, add some seasoning and give everything a good mix.
  5. Place both trays in the oven for around 20 mins, or until the chicken is cooked.
  6. Remove both trays. Take the veg tray, mix in the cavolo nero and pop back into the oven for 3 mins more.
  7. With the chicken tray, add the remaining stock, place on the hob at a medium heat and allow to bubble and thicken into a sauce. 
  8. Slice the chicken up onto plates, discard the thyme stalks and spoon the sauce over.
  9. Remove the veg and serve alongside the chicken and slices of camembert, which should start to melt nicely with the heat.
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