Roasted red pepper sauce
This simple sauce is very versatile - perfect poured over roasted veg as well as chicken
Roast chicken with pancetta & ricotta stuffing balls
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 whole chicken(about 1.5kg)
- 3 tbsp extra-virgin olive oil
For the stuffing balls
- 140g fresh bread(about 3-4 slices)
- handful parsleychopped
- 140g ricotta
- 100g parmesanfreshly grated
- handful thymechopped
- handful basilchopped
- 2 garlic clovesfinely chopped
- 2 eggs
- 12 thin slices pancettaor streaky bacon
Nutrition: per serving
- kcal828
- fat52g
- saturates19g
- carbs19g
- sugars2g
- fibre1g
- protein71g
- salt2.57g
Method
step 1
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.
step 2
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.
step 3
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.
