- 1 whole chicken (about 1½ kg)
Chicken's many plus points - its versatility, as well as the ease and speed with which it…
- 3 tbsp extra-virgin olive oil
For the stuffing balls
- 140g fresh bread (about 3-4 slices)
- handful parsley, chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 140g ricotta
Ricotta is an Italian curd cheese. Made from whey, it is traditionally a by-product of making…
- 100g parmesan, freshly grated
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
- handful thyme, chopped
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- handful basil, chopped
Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…
- 2 garlic cloves, finely chopped
- 2 eggs
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 12 thin slices pancetta or streaky bacon
Pancetta is Italian cured pork belly - the equivalent of streaky bacon. It has a deep, strong,…
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.