Pan-fried chicken with roast potatoes and bacon

Preheat the oven to 180°C. Combine 30ml (2 tbsp) finely chopped fresh basil, 30ml (2 tbsp) finely chopped fresh flat-leaf parsley, 1 garlic clove and salt and freshly ground black pepper, to taste. Add 40ml olive oil to form a paste. Dry 8 chicken drumsticks with paper towel. Gently separate the skin from the meat and stuff with the herb paste. Heat 40ml olive oil in a frying pan and gently fry the drumsticks until cooked, about 30 minutes. Place 600g potatoes in a pot, cover with cold water and cook for about 30 minutes.

Remove with a slotted spoon and leave to cool completely. Melt 60ml (¼ cup) olive oil and 30ml (2 tbsp) butter in a frying pan and sauté 1 finely chopped onion until translucent. Add 100g bacon cubes and fry for about 10 minutes. Slice the potatoes and place them neatly in an oven dish. Scatter with the bacon mixture and bake until golden, about 10 minutes. Serve hot with the drumsticks.