One-pan prosciutto chicken with tomatoes and olives

Heat the oven to 200°C/180°C fan/gas mark 6. Lay out two pieces of cling film, put a chicken breast (4) between the two pieces and lightly bash with a rolling pin to a 3cm thickness. Wrap in two slices of prosciutto (8 slices) and season. Repeat with the remaining chicken. Chill until needed.

Bring a pan of salted water to the boil. Add the potatoes (300 g) and cook for 6 minutes. Drain and leave to steam dry.

Toss half the thyme (6 sprigs), garlic cloves (3 cloves), potatoes, lemon slices (1/4) and 3 tbsp olive oil in a large, shallow casserole dish or roasting tin. Nestle in the chicken and drizzle with a little more oil. Roast for 20 minutes. Add the tomatoes (400 g) and olives (100 g) and roast for a further 10-15 minutes or until the chicken is cooked through. Finish with the remaining thyme and the basil (1 handful).