By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 6
494 cal · 70 min
Chicken Saltimbocca Bake
Recipe GLPR73f16a6419204e
An elegant one-pan Italian-inspired dish featuring tender chicken thighs wrapped in prosciutto and sage, roasted alongside crispy potatoes, olives, and fresh green beans. The chicken and vegetables cook together in a light marsala-infused pan, creating a sophisticated yet comforting main course that's perfect for entertaining.
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Ingredients
750g small waxy potatoes, such as Ratte or Anya
2 tbsp olive oil or rapeseed oil
3 garlic cloves, unpeeled
150g mixed olives
50ml Marsala or dry white wine
6 slices of prosciutto
6 boneless skin-on chicken thighs
Small bunch of fresh sage leaves
250g fresh green beans, stem ends trimmed
Salt and black pepper to taste
Directions
Preheat your oven to 200°C (or 180°C fan-assisted, or gas mark 6). Slice the potatoes lengthways to approximately the thickness of a £1 coin and transfer them to a large roasting tin. Drizzle with half of the oil, add the unpeeled garlic cloves, and season generously with salt and pepper. Toss everything together to coat evenly in oil, then spread the potatoes in a single layer. Scatter the mixed olives over the top and pour the Marsala (or wine) along with 100ml of water across the pan.
Tear each slice of prosciutto in half. Carefully open out each chicken thigh, season the flesh with salt and pepper, and place a sage leaf on top. Loosely wrap each thigh with a piece of prosciutto, allowing some of the skin and edges to remain visible. Arrange the wrapped chicken pieces on top of the potatoes in the roasting tin. Place the tin in the preheated oven and roast for 35 minutes.
Remove the roasting tin from the oven. Toss the trimmed green beans in the remaining oil, season with salt and pepper, and arrange them in small bundles around the chicken pieces, scattering a few additional sage leaves among them. Return the tin to the oven and continue roasting for a further 15-20 minutes until the green beans are tender, the potatoes are cooked through with crispy golden edges, and the chicken reaches an internal temperature of 165°F (74°C).
Comments
Fresh sage is the sourcing snag here—you'll need to hit Harris Teeter's produce section or specialty grocer, as Food Lion and Walmart stock it sporadically and ALDI rarely carries it fresh. The real timer is honest: browning chicken and building layers runs closer to 50–55 minutes of active work before the oven takes over, so budget 80 minutes door to door. Cost per serving lands around $4–4.50 with prosciutto and Marsala, steeper than weeknight chicken but manageable for company. This is a tidy braise that reheats cleanly and reads as special without fussy technique—solid for feeding a family or a small dinner when you plan the sage stop into your shopping trip.
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