Chicken with pancetta and chargrilled vegetables
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Serves
6
Cooking Time
Prep time 5 mins, cook 20 mins
| Chicken |
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1 (about 1.5kg)
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chicken, boned (see note)
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1 tbsp
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finely chopped rosemary
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18 (250gm) slices
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flat pancetta
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| Vegetables |
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To serve:
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Chargrilled vegetables
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1
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Season bird, sprinkle skin with rosemary. Lay out slices of flat pancetta, overlapping. Place the bird on pancetta and roll.
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2
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Cook chicken on a medium-hot barbecue hotplate, turning occasionally, for 20 minutes or until cooked through. Serve with chargrilled vegetables such as Lebanese zucchini, red bullhorn capsicum and silky eggplant, or a mixed bean salad (butter, Roman, broad, green).
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Note Ask your butcher to bone the chicken.
RECIPE Hugh Wennerbom
PHOTOGRAPHY William Meppem
STYLING Emma Knowles