Chicken with pancetta and chargrilled vegetables
A recipe for chicken rolled in pancetta, barbecued, and served with chargrilled vegetables.
- 5 mins preparation
- 20 mins cooking
- Serves 6
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Ingredients
Chicken
- 1 chicken, boned (see note) (about 1.5kg)
- 1 tbsp finely chopped rosemary
- 18 slices flat pancetta (250gm)
Vegetables
- To serve: Chargrilled vegetables
Method
Main
- 1Season bird, sprinkle skin with rosemary. Lay out slices of flat pancetta, overlapping. Place the bird on pancetta and roll.
- 2Cook 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).
Notes
Note Ask your butcher to bone the chicken.