Roast chicken stuffed with chopped pancetta

A classic in Italian cuisine, roast chicken is simply irresistible; stuff it with Negroni pancetta and veal and your guests will go even more wild! The ideal would be to have lasagne with prosciutto and bechamel as a first course, so that the kitchen will be a jubilation of scents that the palate cannot resist. However, if you'd like to keep the meal lightweight, roast stuffed chicken with a side of potatoes and will be more than enough to satiate all.  

Once the menu has been established, roast chicken with pancetta stuffing is really quite simple to prepare. It needs to cook for an hour and a half, but does not require special care; just prepare the filling and the roasted chicken will be ready while you wait for your guests to arrive.
 

Seed crusted chicken and ham rolls

The Recipe:

Finely chop the red onion and sauté in a pan with the chopped pancetta. Add the veal cut with a knife and cook together, adding a half a glass of white wine.  Season with salt and pepper. Clean the chicken both inside and outside, and place the lukewarm filling deep inside. Turn the oven on to 180° C.  

In the meanwhile, prepare the potatoes: peel and cut into chunks or wedges. Wash them very well until the rinse water is clear. Dry the potatoes with a cloth. Place the chicken in the pan and baste with oil. Arrange the potatoes around it, seasoned with oil, salt, a few sprigs of rosemary and one of thyme. Cover the pan with aluminum foil and bake for 110 minutes. The roast chicken will be golden and the potatoes well cooked, crispy outside and soft inside. Bring to the table and enjoy!