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Chicken & Bacon Potato Slices

25 Minute Chicken & Bacon Potato Slices. Delicious chicken, smokey bacon, crispy potatoes, oooofff what a banging combo!

Serves: 2 (easily doubled) Time: 20-25 minutes



  • 2 chicken breasts, skin on

  • 200g potatoes, sliced into discs (no need to peel)

  • asparagus spears

  • 25g pancetta

  • 2 garlic gloves, minced

  • green salad of choice, I chose rocket

  • olive oil


  • 1/2 Tablespoon Olive Oil

  • 1 Tablespoon Balsamic Vinegar

  • 1 Teaspoons Wholegrain Mustard

  • Crushed Garlic Clove

  • Black Pepper


  1. Heat the oven to 200°C. Then season the chicken breasts with salt and pepper. Slice your potato slices and place onto a baking tray, season with salt and pepper and a drizzle of olive oil then using your hands make sure every slice is evenly covered with the oil and seasoning. Whack the tray into the oven for 20-25 minutes. Until nice and golden, turning once.

  2. Next, heat a pan on medium to high heat (no need for oil). Once hot, add your chicken breasts skin side down for 4 minutes. Once done, flip over the breast and cook on the other side for 2 minutes. Once done, whack onto the potato baking tray and into the oven for 15 minutes until cooked and no longer pink in the middle.

  3. Meanwhile, heat half a tablespoon of oil in the same pan the chicken was in, add the asparagus along with the minced garlic, salt and pepper, and cook for around 2 mins on a high heat. Next reduce the heat to the lowest setting and place a lid over the pan and continue to cook for 5-6 minutes. Longer if you prefer your asparagus softer. Prepare your dressing and plate up your salad with the cooked asparagus on top.

  4. Cook the pancetta in the same pan the asparagus was in for a few minutes until golden and cooked through. Then once everything is done, slice your breasts into 2 and plate up with the salad & dressing, asparagus, potato slices and sprinkle over the pancetta. Yum!


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Rosie ❤️


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