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Prosciutto chicken & potato traybake with olives and lemon

Prosciutto chicken & potato traybake with olives and lemon

Layers of lemony garlic and olive flavour lift simple chicken and potatoes to another level in this winning one-pan recipe.

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  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook50 mins
  • Total time1 hr
  • PlusPreparation time 10 minutes + resting

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 2 x 375g pouches Charlotte potatoes, butter removed and reserved
  • 6 clove/s garlic, bashed in their skins
  • 200g tub Nocellara olives
  • 1 unwaxed lemon, 8 thin slices plus 2 wedges
  • 2 x 380g packs Essential British Chicken Breast Fillets
  • 80g pack prosciutto crudo, 2 slices halved lengthways
  • 250ml chicken stock, warmed
  • 300g pack fine green beans, trimmed
  • Waitrose Duchy Organic Mayonnaise, to serve


  1. Preheat the oven to 220°C, gas mark 7. Place the potatoes, garlic and olives into a large baking dish and tuck in the lemon slices. Season and roast for 20 minutes, or until the potatoes are starting to colour.

  2. Dot the reserved butter from the potatoes over the chicken breasts, then wrap each one with 1½ slices prosciutto.

  3. Pour the stock over the potatoes in the baking dish, then tuck in the chicken pieces. Roast for 25-30 minutes more, or until the chicken is cooked through, the juices run clear and there is no pink meat. Meanwhile, steam or boil the green beans for 5 minutes, until tender.

  4. Squeeze the lemon wedges over the chicken and potatoes, season, then loosely cover with foil and leave the chicken to rest for 5 minutes. Serve with the green beans and a dollop of mayonnaise, letting it melt into the juices on the plate.

Cook’s tip

Nocellara olives are superbly plump, with a buttery feel, fresh green colour and a less salty taste – a good place to start if you’re not an olive fan. We’ve left the stones in the olives for ease, but crack them under a heavy pan or jar, then pick them out if you prefer. 


Typical values per serving when made using specific products in recipe


2,543kJ/ 605kcals



Saturated Fat












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