ROAST CHICKEN WITH PANCETTA & RICOTTA STUFFING BALLS

Roast chicken with pancetta & ricotta stuffing balls image

A classic roast chicken is made extra special with these Italian stuffing balls

Provided by Good Food team

Time 2h10m

Number Of Ingredients 11

Ingredients

1 whole chicken (about 1.5kg)
3 tbsp extra-virgin olive oil
140g fresh bread (about 3-4 slices)
handful parsley , chopped
140g ricotta
100g parmesan , freshly grated
handful thyme , chopped
handful basil , chopped
2 garlic cloves , finely chopped
2 eggs
12 thin slices pancetta or streaky bacon

Steps:

Heat oven to 180C/160C fan/gas 4. Season the chicken inside and out, then place in a large roasting dish. Rub all over with the oil. Place in oven, then cook for 1 hr 30 mins, spooning oil and juices over the bird a few times during cooking.
Meanwhile, make the stuffing. Whizz the bread and parsley in a food processor or grate the bread on the biggest holes of a grater. Mix with the rest of the stuffing ingredients, apart from the pancetta or bacon, in a large bowl. Use your hands to shape into 12 balls, then wrap a slice of pancetta or bacon around each.
Test if the chicken is done by inserting a skewer into the thigh meat; when the juices run clear, remove from the roasting dish. Place on a serving plate and loosely cover with foil. While the chicken is resting, pour away any excess fat from the dish and tip in the stuffing balls. Cook for 20 mins until crisp and golden. Serve alongside the chicken.

Nutrition Facts : Calories 828 calories, Fat 52 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 71 grams protein, Sodium 2.57 milligram of sodium