Corn-fed chicken with preserved lemon mascarpone, smoked pancetta, radiccio and rocket

Corn-fed chicken with preserved lemon

  • serves 2
  • Easy

Indulgent recipe from Jason Atherton's newest restaurant - Hai Cenato. The menu is Italian inspired and created by head chef Paul Hood. It is rich in flavour, colour and the perfect Friday night dinner for 2



  • corn-fed chicken 1 small, spatchcocked and halved down the middle
  • extra-virgin olive oil
  • chicken stock 200ml
  • smoked pancetta 8 rashers
  • red chicory 1, quartered
  • balsamic vinegar 2 tbsp
  • thyme a small bunch, leaves picked
  • white wine vinegar 1 tbsp
  • rocket a handful
  • radicchio 1/2, leaves separated


  • mascarpone 150g
  • preserved lemon 1, finely chopped
  • lemon 1, tested and juiced


  • Step 1

    Heat the oven to 200C/fan 180C/gas 6. To make the stuffing, mix the mascarpone, preserved lemon, lemon juice and zest in a bowl with some seasoning.

  • Step 2

    Using your hand, ease the skin away from the chicken and stuff with the mascarpone mix. Put in a roasting tin, season and drizzle with oil and cook for 20 minutes.

  • Step 3

    Add the chicken stock and return to the oven for a further 20 minutes, then remove from the oven and rest on a plate for 10 minutes.

  • Step 4

    Wrap 2 slices of pancetta around each quartered chicory, season, drizzle with olive oil and balsamic vinegar, sprinkle with thyme and bake in the oven for 10 minutes.

  • Step 5

    In a bowl, whisk 1 tbsp extra-virgin olive oil with the white wine vinegar, then add the rocket and radicchio leaves and toss. Serve with the chicken, pan juices and roasted chicory.

Nutritional Information

  • Kcals 1221
  • Fat 88.1g
  • Saturates 39.3g
  • Carbs 24.2g
  • Sugars 8.2g
  • Fibre 6.4g
  • Protein 79.5g
  • Salt 2.3g