Roast Chicken Breast Wrapped in Pancetta with Leeks and Thyme

This a really simple one we come back to every once in a while. It's an excuse to drink white wine (as if you need an excuse) and a good way to use up leftover herbs.

2 chicken breast, skinned
2 large leeks, outer leaves removed, white and light green part sliced into rings
few sprigs thyme
glug olive oil
salt and black pepper
knob butter
splash white wine or vermouth
14 slices pancetta or good bacon

Preheat the oven to 200°C/400°F/gas 6. Put 1 chicken breast, skin removed this time, in a bowl. Trim and wash a large leek, remove the outer leaves, then slice it into 1/4" pieces. Add these to the bowl with the leaves of a few sprigs of fresh thyme, a good glug of olive oil, a small knob of butter, a pinch of sea salt and freshly ground black pepper and a small swig of white wine and toss together.

Place your leek and flavorings from the bowl into the tray, then wrap the chicken breast in 6 or 7 slices of pancetta. This will not only flavor the chicken but also protect it while it cooks. Try and bend the sides of the tray in towards the chicken so the leeks don't get burnt during cooking. Drizzle with olive oil, place a couple of whole thyme sprigs on top and cook in the middle of the oven for 25 to 35 minutes.