Quick and Easy One Tray Hiddle Hut Recipe: Pancetta wrapped chicken and roasted Mediterranean Vegetables

When we are away on a short break, we want to make the most of our time, so having a few simple, no-fuss but really tasty recipes to hand are essential.

After many years of cooking in a bijou kitchen in our touring caravan on holidays around the U.K, I perfected a list of my own recipes from quick dinner ideas to easy roasts that still felt like a holiday treat.

My experience of cooking in a small space meant that each part of the Hiddle Hut kitchen has been  planned meticulously for practicality, comfort and style. With a full-size gas cooker and hob, a Smeg fridge freezer and Bosch dishwasher as well as Dualit small appliances and a Nespresso drinks machine, the Hut offers all of the comforts of a luxury stay.

This is the first in a series of delicious one-pan recipes that can all be made with minimal effort in the well-equipped Hiddle Hut kitchen.

The pantry cupboard is stocked with Olive oil, Balsamic vinegar, soy sauce, Worcestershire sauce, ketchup, Rock salt, black pepper and the herb trough outside has fresh seasonal herbs.

Pre-heat the gas oven to Mark 7/ 220 Degrees C


  • 1 small aubergine, diced and salted to remove any bitterness
  • 1 medium courgette, diced
  • 1 large yellow pepper, sliced
  • 1 large Red pepper, sliced
  • 12 cherry or baby plum tomatoes, whole
  • 6 whole unpeeled cloves of garlic
  • 1 red onion, sliced
  • Fresh thyme with leaves picked
  • 1 table spoon of olive oil
  • Rock salt and pepper
  • 2 chicken breasts
  • 1 pack of smoked pancetta slices
  • 2 tablespoons of sun-dried tomato pesto

In a roasting tray, place all of the vegetables, Olive Oil, thyme and seasoning. Coat all of the vegetables in the olive oil and seasoning.

Coat both chicken breasts in a table spoon of the sun-dried tomato pesto then wrap each chicken breast in 5-6 slices of the smoked pancetta.

Place the chicken directly on top of the vegetables in the roasting pan and roast in the oven for 35-40 minutes until the chicken is cooked through. Check by cutting in to one of the chicken breasts to ensure that the juices run clear and the chicken is no longer pink. The vegetables should be soft with some caramelisation on top and lots of juices in the bottom of the pan.

Slide the garlic cloves out of their skins, mash and mix into the juices in the pan.

Serve with either a crusty loaf or garlic bread.

Every time I make this dish, I tweak it according to what I have in the fridge. Sometimes I stuff the chicken breast with halloumi and basil before wrapping it in pancetta or I add olives and feta to the vegetables for the past 10 minutes of cooking.

Let me know if you try out this recipe and what modifications you would make?