Chicken with Parma Ham and Beetroot

Perfect for dinner parties! Succulent chicken breasts are wrapped in crispy parma ham and roasted with beetroot, baby potatoes and fennel. The dish is finished with a zesty rocket salsa.


Serves 4

Cook time

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  • 4 chicken breasts
  • 4 slices parma ham
  • 200g beetroot
  • 1 fennel bulb (200 g)
  • 300g of baby potatoes
  • 3 Tbsp. sundried tomatoes in oil
  • 3-4 sprigs thyme
  • Sea salt and pepper
  • 100g rocket
  • 1 lemon
  • 1 cup olive oil


Preheat the oven to 200°C. Wrap the parma ham around each chicken breast and place them into a roaster.

Peel the beets and cut them into small pieces. Cut the fennel bulb into wedges and the potatoes in halves. Save the top of the fennel bulb for garnish. Place the vegetables in the roaster with the chicken.

Add the tomatoes on top of the chicken. Finely chop the thyme and sprinkle over.

Place the roaster in the oven for about 30-35 minutes. Garnish with chopped fennel.

Chop the rocket finely and mix with the lemon juice and olive oil to form a salsa. Pour the rocket salsa over the finished dish and serve.