Roast chicken with pancetta stuffing

  • serves 8
  • A little effort

This pancetta-stuffed roast chicken is deliciously succulent and simple to make. Perfect for a weekend roast this recipe serves 8 or feeds 4 over two days.


Try this twist on a roast chicken, or make our classic roast chicken recipe here.



  • chicken 2, medium
  • breadcrumbs 125g
  • onion 1
  • garlic 2 cloves
  • pancetta 125g, diced
  • plain flour 2 tbsp
  • white wine 1 glass
  • chicken stock 300ml


  • Step 1

    Heat the oven to 200c/fan 180c/gas 6. Whizz 125g breadcrumbs, 1 onion and 2 cloves of garlic in a food processor. Stir in 125g of diced pancetta and season.

  • Step 2

    Stuff the neck end of 2 medium chickens with the breadcrumb stuffing, smooth the skin back over and secure with a cocktail stick.

    Put both chickens in a large roasting tin and smear them with butter. Season, then put in the oven for 1-1½ hours, or until cooked through.

  • Step 3

    Transfer the chickens to a board and cover with foil. Sit the roasting tin over a medium heat on the hob and stir in 2 tbsp plain flour and cook for 1 minute.

    Stir in 1 glass of white wine and 300ml chicken stock. Bring to a simmer and bubble for 5 minutes then serve with the roast chickens.