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.