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Tuscan rolled chicken
Tuscan rolled chicken
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Prep Time:
55 minutes
Cook Time:
75 minutes
Total Time:
130 minutes
Craft a menu of fresh Italian dishes perfect for dining outdoors.
Ingredients:
  • 1.6kg free-range chicken, boned and butterflied (ask your butcher to do this)
  • 2 x 170g chicken breast fillets
  • 4 slices pancetta, taken from a flat piece
  • 4.00 garlic cloves
  • 4 thyme sprigs
  • 250ml white wine
  • 2 bunches rocket, chopped
  • 80g pine nut
  • 160g parmesan
  • 200ml olive oil, plus extra to brush
Instructions:
  • Preheat the oven to 200°C (392°F) or a wood-fired oven to 400°C (752°F).
  • To make the pesto, combine rocket, garlic, pine nuts, and cheese in a food processor. Pulse until blended. With the processor running, drizzle in the oil until a thick paste forms. Season with salt to taste.
  • - Place the chicken skin-side down on a flat surface. Spread half of the pesto on top. - Wrap the extra fillets in pancetta and arrange them on the chicken beside the breasts. Spread the remaining pesto on top. - Roll up the chicken tightly to enclose in the skin and tie with kitchen string at 5cm intervals.
  • Place the chicken snugly in a baking dish, ensuring a perfect fit. Sprinkle with garlic and thyme, then drizzle with wine. Brush the chicken with oil, cover with foil, and bake in the oven for 45 minutes. Uncover, continue roasting for 30 minutes (10-15 minutes in a woodfired oven), basting occasionally, until perfectly cooked.
  • Let the chicken chill in the dish for a minimum of 30 minutes, then discard the string, cut into thick slices, and enjoy.

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