Roasted Chicken with Pancetta, Potatoes, and Herbs

Source

Biba Caggiano

Prep Time1 hour
CategoryPoultry
Yield4

Pollo con Forno con Pancetta, Patatine, e Aglione

Ingredients

  • 1 Large Chicken
  • 1⁄2 c Extra Virgin Olive Oil
  • 2 T Chopped fresh rosemary
  • 2 T chopped fresh sage
  • 2 clv Garlic
  • 1⁄2 t Salt
  • 1⁄4 t freshly ground black pepper
  • 3 Large Boiling Potatoes
  • 3 oz thickly sliced pancetta

Instructions

Wash the chicken thoroughly under cold running water and pat dry with paper towels. Put the pieces in a large bowl and add the oil. In a small bowl, combine the rosemary.sage, and garlic. add this herb mixture to the chicken and season with the salt and pepper.

Mix everything well with your hands. Cover and refrigerate for a few hours. Remove the chicken from the refrigerator and leave at room temperature for about 1/2 hour before roasting.

Preheat the oven to 450 deg. F.

when the oven is nice and hot, peel and cut the potatoes into 1-inch pieces. Add them to the bowl with the chicken and mix well to coat with the herb mixture.

Transfer the chicken, potatoes, and any herbs and oil left at the bottom of the bowl in to a large roasting pan. Place the pan on the middle rack of the oven and roast for 35 to 40 minutes.

Add in the thickly sliced pancetta for the last 5 minutes of cooking.

Notes

Put some Joe Henry on the stereo, open a nice Pinot Noir and enjoy..........

Also, it calls for a whole chicken, but I often use 5-6 drumsticks and 4 thighs.