Chef's Recipes

Chicken with pancetta and chargrilled vegetables

A recipe for chicken rolled in pancetta, barbecued, and served with chargrilled vegetables.

By Hugh Wennerbom
  • Serves 6
  • 5 mins preparation
  • 20 mins cooking
Chicken with pancetta and chargrilled vegetables
Chicken with pancetta and chargrilled vegetables

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
  • 1
    Season bird, sprinkle skin with rosemary. Lay out slices of flat pancetta, overlapping. Place the bird on pancetta and roll.
  • 2
    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).

Notes

Note Ask your butcher to bone the chicken.

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  • Author: Hugh Wennerbom