• 8 skinless chicken thigh fillets
• 2 Tbsp black olive tapenade
• 8 slices Serrano ham
• 2 Tbsp extra virgin olive oil
• 2 red onions, cut into wedges
• 1 red capsicum, diced
• 1 yellow capsicum, diced
• 6 cloves garlic, roughly chopped
• 4 sprigs rosemary
• 1 punnet mixed baby tomatoes, halved
• ½ tsp chilli flakes
• Juice of 1 lemon
• Sea salt flakes and freshly-milled black pepper
• 1½ cup green beans, trimmed

Preheat oven to 190˚C. Spread the tapenade over the inside of the chicken thigh fillets, and then roll up. Wrap each in a slice of Serrano ham, and then rub with half the olive oil. Arrange in a large roasting pan.

Toss the onions, capsicums, garlic and rosemary in the remaining oil then add to the roasting pan. Bake for 30 minutes. Add the tomatoes, chilli flakes and lemon juice then season with salt and pepper. Bake for a further 15 minutes. Add the beans and then bake for 5 more minutes and serve.

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