Roast Chicken With Pancetta And Sage

Method

Preheat the oven to 200°C. Wash the chicken and pat dry with absorbent kitchen paper inside and out. In a small bowl, mix the butter and garlic with 2 teaspoons of salt and a teaspoon of black pepper. Rub the lemon half all over the bird and then place it with lsprig of sage and rosemary inside the cavity. Using either clean hands or a spatula spread the seasoned garlic butter all over the bird and particularly on the breast and thighs. Sprinkle the chicken with extra sage and rosemary leaves. Place 2 more sprigs of rosemary and sage in the bottom of a oven proof baking dish and top with 2 slices of pancetta or bacon. Place the buttered chicken breast side down and then cover the bird with another sprig of rosemary and sage leaves. Drizzle with a little olive oil and place in the center of the oven. Bake for 30 mins breast side down and then turn breast side up add the remaining slices of pancetta and bake for another 20-25 minutes basting the chicken occasionally with the pan juices until meat juices run clear when you stick a skewer or thin knife into the widest part of the thigh. Remove the chicken from the baking dish with the pancetta, cover with foil and rest. Add 1 tablespoon of plain flour to the pan juices, stir well to pick up some of the browned goodness from the chicken. Stir in the stock and white wine and 'deglaze" the dish using a wooden spoon to scrap off any flavor filled cooked on browned bits and stir vigorously to avoid lumps. Transfer the gravy to a small pan and bring to the boil, check the seasoning and just before serving strain through a wire sieve to remove any herby bits. Serve the chicken with gravy and roast vegetables of your choice.