Ingredients
Method
1.Preheat oven to 240°C/475°F.
2.Cut two deep slashes through the skin and flesh of the cutlets to the bone. Place cutlets and potato in large, heavy-based flameproof baking dish. Brush with butter; season with salt and pepper. Roast 30 minutes.
3.Add bacon, garlic and rosemary to dish; roast a further 10 minutes or until chicken and potatoes are browned. Add olives.
4.Serve chicken and potato with a mixed leaf salad and lemon wedges, if you like.