Roasted Chicken with Pancetta and Potatoes
I first saw Bill Granger make this recipe on TV when he was staying in an old house in the Cotswolds (or somewhere in rural England) and he called it ‘wet roast chicken’ and that sums up the texture of this dish really well as the addition of wine about halfway through makes it saucy and delicious.
This makes the most flavourful potatoes ever as they act as little sponges for the rendered chicken fat, pancetta and wine.
Perfect for Sunday night.
ROASTED CHICKEN WITH PANCETTA & POTATOES
500 g waxy potatoes, sliced
10 shallots, peeled and halved
150 g flat pancetta diced
1.5 kg chicken pieces
3-4 sprigs thyme
1 sprig rosemary
1 tsp dried red chilli flakes
2 tbsp olive oil
250 ml white wine
Preheat the oven to 220C/fan 200C.
Put the potatoes, shallots and pancetta in a roasting pan, place the chicken on top and scatter with the thyme, rosemary and chilli flakes.
Season with sea salt and ground black pepper. Drizzle with the olive oil and roast for 20 minutes.
Add the wine to the tin and cook for another 20–25 minutes until the chicken is golden and tender.
Scatter with parsley and serve with crusty bread, green salad and of course, a glass of white wine. You’ve already opened the bottle after all.