Preheat oven to 200°C.
Place potatoes into a roasting pan and drizzle with 30 ml olive oil.
Toss well then roast in the oven for 30 minutes or until lightly golden and crispy.
Meanwhile wrap two pieces of bacon around each chicken breast.
When potatoes are ready place the wrapped chicken breast on top of the potatoes and scatter with cherry tomatoes and olives.
In a jug combine the remaining olive oil, KNORR Chicken Stock Pot, lemon juice and hot water.
Pour this over the chicken and roast for 20 minutes or until the chicken is cooked through and golden.
Serve sprinkled with basil leaves.