Recipe: Roast Chicken with pancetta

Ok, this one is a no-brainer. Always, it’s super quick to prepare and is delicious. The recipe is inspired by Jamie Oliver’s version which has leeks and thyme. I didn’t have leeks or thyme at home. I did however, have rosemary.  So I used that instead. And just ignored the leeks bit.

Roast Chicken with pancetta 1

Wrapping the pancetta around the chicken breast ensures that the chicken stays moist; it’s like cooking the chicken in foil except, this is version of foil is incredibly tasty 🙂

I served the chicken with spinach, grapes and walnuts.


For the chicken
3 boneless chicken breasts
pancetta (I used about 3 slices per breast)
1 small onion chopped
3 cloves of garlic chopped
a sprig of rosemary
1 tpsp olive oil
1 pinch salt
1 pinch freshly ground black pepper
a swig of sherry (Jamie’s recipe specifies wine, I didn’t have any and sherry is just as good)
1 tbsp of honey

Roast Chicken with pancetta

Wrap the pancetta around the chicken breast. Coat a casserole / pie dish with a bit of oil and lay the breasts in it. Add all the other ingredients and bake for about 30 minutes on Gas mark 6.

For the salad
Baby spinach leaves
A glug of olive oil
A splash of balsamic vinegar

Mix it all up!