Roasted Chicken Recipe
Sweet Corn, Peas, Shiitake Mushrooms, Roasted Peppers, Spinach, Oven-Roasted Tomatoes, Stracciatella, Pesto Oil, Pancetta
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Seasoning
Method
Preparation
- 1
Preheat the Oven
Preheat the oven to 200°C (400°F).
- 2
Prepare the Chicken
Rinse the whole chicken under cold water and pat dry with paper towels. Season the chicken inside and out with salt and black pepper.
- 3
Wrap with Pancetta
Wrap the chicken with pancetta slices, ensuring the chicken is covered evenly.
Roasting
- 4
Prepare Vegetables
In a bowl, combine the shiitake mushrooms, sweet corn, frozen peas, roasted red peppers, spinach, and oven-roasted tomatoes. Drizzle with olive oil and mix well.
- 5
Roast the Chicken
Place the wrapped chicken in a roasting pan. Surround it with the vegetable mixture. Drizzle pesto oil over the chicken and vegetables.
- 6
Roast in the Oven
Roast in the preheated oven for 1 hour and 15 minutes, or until the internal temperature of the chicken reaches 75°C (165°F) and the juices run clear.
Serving
- 7
Rest and Serve
Once cooked, remove the chicken from the oven and let it rest for 10 minutes before carving. Serve with stracciatella cheese on the side.
