Roast Chicken with Pancetta, Sage, and Lemon

You can make the stuffing the day before and keep in the fridge until ready to use.

Heat up ¼ cup (60ml) of oil in a large frying pan, add the onion, garlic, sage and pancetta and sautee together for 1-2 minutes or until fragrant. Add the bread and cook together for 1-2 minutes, then delagze the pan with wine and cook off the alcohol for 2-3 minutes over high heat. Season with salt flakes and lemon zest, then transfer the filling mixture into a bowl and cool down. Place in the fridge to cook completely.

Heat up your oven to 200 C fan-forced or 220 C conventional.

Pat dry chicen with a paper towel. Stuff the cavity with the filling, then gently lift the skin from the breast using your fingers, paying attentions not to tear it. Thinly slice 1 lemon and fit the slices under the skin, along with a few sage leaves.

Tie the legs together with some kitchen twine. Drizzle the chicken with remaining extra-virgin olive oil and season with salt. Place some extra lemon wedges and onion into a large roasting dish. Place into the oven and bake for 15 minutes then turn the temperature to 200 C conventional or 180 C fan-forced and cook for 45-50 minutes or until cooked through.

Take the chicken out of the oven and allow chicken to rest, loosely covered with foil for 30 minutes, then slice and serve, but not before everyone has had a chance to admire the glory of the fully roasted, golden brown bird still intact.

To serve, scatter chicken with sage leaves and lemon wedge, including the roasted onion and lemon and pan juices.