Super Dixie Chicken Recipe
Roasted chicken, artichokes, Kalamata olives, sauteed baby spinach, jalapenos, Crispy pancetta, panna, fior di latte, basil pesto, shaved red onion, goat cheese, Pecorino Romano & chopped garlic in e.v.o.o.
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Preheat the Oven
Preheat your oven to 375°F (190°C).
- 2
Prepare the Chicken
Rinse the whole chicken under cold water and pat it dry with paper towels. Season the inside and outside of the chicken with salt and black pepper.
- 3
Stuff with Ingredients
Stuff the cavity of the chicken with artichoke hearts, Kalamata olives, sliced jalapenos, and chopped garlic.
- 4
Prepare Pancetta
In a skillet over medium heat, cook the chopped pancetta until crispy. Remove and drain on paper towels.
- 5
Sauté the Spinach
In the same skillet, add a tablespoon of E.V.O.O. and sauté the baby spinach until wilted. Season with salt and pepper. Set aside.
Cooking
- 6
Roast the Chicken
Place the seasoned chicken in a roasting pan. Drizzle with remaining E.V.O.O. and roast in the oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C).
- 7
Prepare Sauce
In a saucepan, combine panna, fior di latte, and basil pesto. Heat gently over low heat until the cheeses are melted and the mixture is smooth.
- 8
Add Spinach and Pancetta
Once the chicken is cooked, remove it from the oven and let it rest. Stir the sautéed spinach and crispy pancetta into the cheese sauce.
Serving
- 9
Plate the Dish
Carve the chicken and place it on a serving platter. Spoon the spinach and pancetta cheese sauce over the chicken.
- 10
Garnish
Top with shaved red onion, crumbled goat cheese, and grated Pecorino Romano cheese. Serve with any remaining Kalamata olives on the side.
