Roasted Chicken With Pancetta And Potatoes

Instructions

1. Preheat the oven to 220C/fan 200C/gas 8.

2. Put the potatoes, shallots and pancetta in a roasting tin, place the chicken on top and scatter with the thyme, rosemary and chilli flakes.

3. Season with sea salt and ground black pepper. Drizzle with the olive oil and roast for 20 minutes.

4. Add the wine to the tin and cook for another 2025 minutes until the chicken is golden and tender.

5. Scatter with parsley and serve with crusty bread and a green salad

The Goods

Difficulty: ................. beginners
Preparation: ............ about 30 minutes
Servings: ................. 4

Ingredients

* 500 g waxy potatoes, sliced
* 10 shallots, peeled and halved
* 150 g pancetta, diced
* 1.5 kg chicken, jointed into 8 pieces - you can ask your butcher to do this
* 3-4 sprigs thyme
* 1 sprig rosemary
* 1 tsp dried red chilli flakes
* 2 tbsp olive oil
* 250 ml white wine

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