Roast chicken with pancetta & ricotta stuffing balls

4 servings chicken chicken with bacon easy chicken recipes italian recipe mains over 800 kcal over an hour pancetta parmesan ricotta roast chicken recipe summer sunday lunch recipe

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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

Method

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.