Chicken Saltimbocca Bake

• new potatoes↗750g small g

  e.g., Ratte or Anya

• olive oil↗2 tbsp tbsp

  or rapeseed oil

• garlic cloves↗3
• olives↗150g mixed g

  mixed

• Marsala↗50ml ml

  or white wine

• prosciutto↗6 slices
• chicken thighs6 boneless skin-on

  boneless, skin‑on

• sage↗small bunch of

  leaves gathered

• string beans↗250g g

Step-by-step instructions

1. 1

   Preheat the oven to 200°C/180°C fan/gas 6. Slice the potatoes lengthwise, about the thickness of a 1‑pound coin, and place them in a large baking tray. Add half the oil and the garlic cloves (unpeeled), then season and toss to coat. Spread in an even layer, then scatter the olives and drizzle with Marsala together with 100 ml of water.

2. 2

   Tear the prosciutto strips in half. Open the chicken thighs and season them. Place a sage leaf on each piece, then wrap it with a slice of prosciutto. Lay the wrapped chicken on top of the potatoes and bake in the oven for 35 minutes.

3. 3

   Trim the ends of the string beans, toss them with the remaining oil and seasonings, then arrange them in small bundles around the chicken, adding a few more sage leaves. Return the tray to the oven for another 15–20 minutes, until the beans are tender and the potatoes and chicken are fully cooked and browned at the edges.