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Chicken with pancetta and chargrilled vegetables

You'll need

  Chicken 1 (about 1.5kg) chicken, boned (see note) 1 tbsp finely chopped rosemary 18 (250gm) slices flat pancetta   Vegetables To serve: Chargrilled vegetables


  • 01
  • Season bird, sprinkle skin with rosemary. Lay out slices of flat pancetta, overlapping. Place the bird on pancetta and roll.
  • 02
  • 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).
Note Ask your butcher to bone the chicken.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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