- 6
- 5 mins
- 95 mins
Ingredients
- One 3-4 pound whole chicken
- 1 1/2 tablespoons extra virgin olive oil
- 1 large shallot, diced
- 1 large stalk celery, diced
- 4 ounces pancetta, thinly sliced
- Salt and freshly ground black pepper
Preparation
Step 1
1. Preheat oven to 400°F.
2. Pat chicken dry. Season both sides generously with salt and pepper.
3. In a Dutch oven, heat olive oil over medium-high heat. Add chicken, breast-side down, and add the chopped shallots and celery, so they fall over the sides of the chicken. Cook for about 8 minutes and then flip chicken over. Cook for another 5 minutes.
4. Turn off heat, cover pan with foil and top with lid. Using oven mitts, place in oven and cook for one hour.
5. Remove pan from oven, remove lid and discard foil. Turn oven heat up to 450°F. Carefully drape pancetta over chicken. Place back in oven, uncovered, and cook for another 30 minutes.
6. Remove chicken from pan and let rest for 10 minutes. Carve breasts, thighs, legs and wings. Serve with juices from the pan.