Italian-herbed roast chicken

Italian-herbed roast chicken

Rick Stein’s summery lunch dish should be started a day in advance.

Italian-herbed roast chicken

  • Serves icon Serves 8
  • Time icon Takes 35 minutes to make, 1½ hours in the oven, plus cooling and chilling

Rick Stein’s summery lunch dish should be started a day in advance.

Nutrition: per serving

Calories
258kcals
Fat
11g (2.8g saturated)
Protein
41.1g
Carbohydrates
0.5g (0.3g sugar)
Salt
0.9g

Ingredients

  • 1 tbsp coriander seeds or 2 tsp ground coriander
  • 1 tbsp fennel seeds or 2 tsp ground fennel seeds
  • Bunch of fresh flatleaf parsley, leaves picked
  • 1 long fresh rosemary sprig, leaves picked
  • Bunch of fresh sage, leaves picked
  • 1 tbsp sunflower oil
  • 1 tsp freshly ground black pepper
  • 1.6kg-1.8kg large free-range chicken, de-boned (ask your butcher to do this for you)
  • 6 thin slices pancetta or streaky bacon, rind removed
  • 2 small (about 140g each) free-range skinless chicken breasts
  • 150ml dry white wine or verjuice
  • Olive oil, for drizzling
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

  1. Preheat the oven to 180°C/fan160°C/gas 4. If using whole spices, finely grind them using a mortar and pestle. Transfer to a mini food processor (or continue to use the pestle and mortar) and whizz (or pound) together with the parsley, rosemary and sage leaves, sunflower oil and freshly ground black pepper, until you have a pesto-like paste.
  2. Lay the de-boned chicken, skin-side down on a board with the legs at the top. Spread the paste all over the chicken and lay the pancetta on top. Put the chicken breasts side-by-side in the centre and season all over with sea salt and freshly ground pepper. Roll up the chicken from 1 of the sides tightly to enclose the filling. Tie the roll at 2cm intervals with kitchen string. Place in a 1 litre terrine or loaf tin (this will help it hold its shape), then pour over the wine or verjuice.
  3. Cover the whole tin with baking paper, then foil. Roast for 1 hour. Remove the paper and foil and roast for a further 30 minutes, until the juices run clear when pierced in the centre. Cool in the tin (this helps the chicken re-absorb the juices), then chill overnight.
  4. To serve, remove from the tin and thickly slice, drizzle with a little olive oil and season. Serve with the accompanying salads.

Nutrition

Calories
258kcals
Fat
11g (2.8g saturated)
Protein
41.1g
Carbohydrates
0.5g (0.3g sugar)
Salt
0.9g

Buy ingredients online

Recipe By

Rick Stein

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Italian chicken recipes

Italian spicy devilled chicken

Debbie Major’s devilled chicken recipe, known in Italian as pollo...

Save recipe icon Save recipe icon Save recipe

Easter recipes

Roast chicken with bread stuffing

Chef, food writer and cookery teacher Alan Rosenthal is known...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.