Roast chicken with guanciale and potatoes

Preheat the oven to 200 °C so you have the ideal temperature for an even, golden roast.

Start by preparing the aromatic stuffing for the chicken. In a bowl, mix the chopped rosemary, sage leaves, sliced onion, crushed garlic cloves, and, if you like a spicy touch, a small piece of chilli pepper.

Take the chicken and stuff it with this fragrant mixture, making sure to distribute it evenly inside the cavity. Once stuffed, move on to the guanciale: lay the slices over the chicken, partially covering it. As the guanciale fat melts during roasting, it will make the meat especially tender and flavourful.

Place the chicken in a lightly greased roasting pan. Drizzle a little extra virgin olive oil over the chicken and season with salt and pepper to taste.

Now prepare the potatoes: put them in a bowl, season with oil, a few rosemary needles, salt and pepper, and mix well. Arrange them around the chicken in the same pan — this way they’ll soak up the juices and aromas from the meat.

Roast for about one hour, or until the chicken skin is nicely golden and crispy and the meat is cooked through and juicy. During roasting, you can stir the potatoes and check the browning, covering the chicken with foil if it’s browning too much.

Once ready, take everything out of the oven and let the chicken rest for a few minutes before carving. This step helps keep the meat tender by allowing the juices to redistribute.

Serve the chicken cut into pieces, with the well-roasted potatoes full of the rich flavours from the roast.

For quantities based on the number of guests and for any questions, we’re always here for you. Enjoy!