Chicken with pancetta and chargrilled vegetables

AT A GLANCE

  • Serves 6 people

  •  
  • 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.

Recipe:

HUGH WENNERBOM

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES

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