Lemony, garlicky chicken cooks itself in the oven. Serve with a green leaf salad.

Ingredients
Feeds 6. Takes 1 hr 15 min.

10 boned chicken thighs
1tbsp grated lemon rind
2 garlic cloves, crushed
2tbsp finely chopped parsley
1tsp sea salt
½tsp freshly ground black pepper

10 slices pancetta, or thin rindless bacon rashers 6 big vine-ripened tomatoes 2tbsp extra-virgin olive oil 2tbsp balsamic vinegar Heat oven to 200C/gas mark 6. Wash and pat dry the chicken thigh fillets. Combine lemon rind, garlic, parsley, sea salt and pepper, and rub into the inside of each chicken thigh. Roll them up, and wrap with pancetta or bacon (starting with the fat end of the bacon).

Cut tomatoes crosswise into three thick slices, and arrange on a lightly oiled baking tray. Scatter with sea salt, pepper, balsamic vinegar and olive oil. Arrange chicken pieces on another tray (or on top of the tomatoes if need be), and bake for 50 minutes to 1 hour, until the chicken is tender, the pancetta is crisp and the tomatoes are soft and juicy.

Rest the chicken for five minutes before slicing into 1cm rounds. Arrange tomatoes on six warm dinner plates, top with chicken and serve.

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