Tuesday, May 14, 2013

Lemon and Pancetta Roasted Chicken

Lemon and Pancetta Roasted Chicken
A savory and flavorful twist on a simple roasted chicken.

You'll need:
1 large roasting chicken (NOT stewing chicken, I learned that the tough way)
Olive oil
1 large lemon
4 oz. chopped pancetta
Poultry seasoning
3 or 4 sprigs of fresh rosemary
White wine, not too sweet (I like Pinot Grigio)
3 T. butter (optional)
2 T. capers (optional)

Large baking dish or roasting pan (I line with foil because I hate clean-up)
Oven preheated to 350°
Rinse and pat dry the chicken. Be sure all inside yuck is removed.
Using muscle, roll the lemon around on the counter to "loosen up" the juices. Make several small slices in the lemon by stabbing with a paring knife.
Rub olive oil all over the surface of the chicken, a nice "chicken massage".
Pour some white wine into the cavity of the chicken (and then pour a glass for yourself ...)
Squeeze the lemon over the chicken.
Place the lemon inside the cavity of the chicken along with the sprigs of rosemary.
Sprinkle poultry seasoning over the chicken and rub in.
Loosen the skin from the chicken and stuff pancetta under the skin, in the cavity and in the crevices.

Tie the legs together and tuck the wing tips under the chicken.
Add 1 cup of white wine to the baking dish.
Bake uncovered at 350° for 1½-2 hours or until the temperature reaches 170°.
Add the butter to the pan about 1 hour into cooking.
Spoon the juices over the chicken every half hour or so.

To serve, carefully remove the lemon and rosemary. You can cook the juices down or thicken to make a fabulous sauce. Add capers to the sauce if desired.


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