By Paola Bassanese
1 chicken joint (breasts but no legs)
2 medium red peppers
3 garlic cloves
2 tbs olive oil
salt and pepper
In a tray, place the chicken joint and drizzle with a little olive oil. Put under the grill for 10 minutes until the skin becomes crispy and golden. Remove from the grill, lift the chicken and place diced peppers, peeled garlic cloves and quartered shallots on the base of the tray. Drizzle with the remaining olive oil.
Put the chicken on top of the vegetables and roast in the oven at 190 degrees Celsius for 1 hour. Remove from the oven, wrap the chicken with Parma ham and put back in the oven for a further 10-15 minutes.