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Roasted chicken with pancetta and potatoes

  • 4servings
  • 45minutes

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Source: uktv.co.ukReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsA, B2, B9, C
MineralsManganese, Iron, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 500 g waxy potatoes , sliced

  2. 10 shallots , peeled and halved

  3. 150 g pancetta , diced

  4. 1 1/2 kg chicken , jointed into 8 pieces - you can ask your butcher to do this

  5. 3-4 sprigs thyme

  6. 1 sprig rosemary

  7. 1 tsp dried red chilli flakes

  8. 2 tbsp olive oil

  9. 250 ml white wine

  10. small handful flat leaf parsley , chopped

  11. crusty bread

  12. green salad

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 220C/fan 200C/gas 8.

  2. Put the potatoes, shallots and pancetta in a roasting tin, place the chicken on top and scatter with the thyme, rosemary and chilli flakes.

  3. Season with sea salt and ground black pepper. Drizzle with the olive oil and roast for 20 minutes.

  4. Add the wine to the tin and cook for another 20–25 minutes until the chicken is golden and tender.

  5. Scatter with parsley and serve with crusty bread and a green salad

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