Instructions

1. Preheat the oven to 180°C.
2. Peel the potatoes, then chop them into bite-size pieces. Scatter them into a large roasting dish, drizzle with some olive oil, season with salt and pepper then scatter half of the thyme leaves on top. Combine well.
3. Put the chicken thighs on a large chopping board, scatter some thyme leave over them and season with pepper.
4. Put 2 prunes in the middle of each chicken (you can stuff the prunes first with walnuts if you like), then roll them up and tightly wrap each with a slice of bacon.
5. Put the wrapped chicken between the potatoes.
6. Bake in the oven for 35-45 minutes until the potatoes and bacon are golden and crispy - turn the chicken wraps over once or twice and shake/rotate the potatoes a couple of times.
7. Serve warm.