Preheat the oven to 200 degrees Celcius. Place the chicken on a roasting tray and wrap slices of bacon around the breasts, overlapping them.

Scatter mixed herbs and fresh rosemary over the chicken and season with salt and pepper depending on taste. Roast for 30 minutes, then cover the breast with tin foil to keep moist. Roast for a further 50-60 minutes, until the chicken is cooked through and the juices run clear.

Remove the chicken from the tray and transfer to a serving plate. Leave to cool for 10 minutes before cutting.