Lift your roast game with our Pancetta and leek stuffed chicken. Drizzled in a luscious gravy, it's easy to make and full of irresistible flavours. Give it a go for dinner this weekend!
Serves44
Cook time2 hr 40 mins2 hour 40 minutes
Prep time10 mins10 minutes, + 10 mins resting time
+ 10 mins resting time
Ingredients
40g butter
1 leek, white part only, thinly sliced
100g pancetta, finely chopped
1 tsp chopped rosemary
1 cup (70g) fresh breadcrumbs (made from day-old bread)
2.1kg Steggles Chicken Family Feast Roast
1 tbs olive oil
1 tsp sea salt flakes
400g pkt Coles Australian Baby Potatoes with Herb Butter
2 x 500g pkt Coles Australian Roasting Vegetables with Garlic & Rosemary
Rosemary sprigs, to serve
Chicken-flavoured gravy, to serve
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 190°C. Heat the butter in a large frying pan over medium heat. Add the leek and pancetta and cook, stirring, for 5 mins or until leek softens. Add the rosemary and cook, stirring, for 1 min or until aromatic. Remove from heat. Stir in the breadcrumbs. Season with pepper.
Step 2
Pat chicken dry, inside and out, with paper towel. Spoon the leek mixture into the cavity. Use kitchen string to tie the legs together. Place the chicken in a large roasting pan. Rub the oil and salt over chicken. Roast for 11/2 hours.
Step 3
Add the potatoes and roasting vegetables to the pan and roast, covering the chicken with foil if necessary to prevent overbrowning, for 1 hour or until the chicken is cooked through and vegetables are tender. Cover the chicken with foil and set aside for 10 mins to rest.
Step 4
Sprinkle the chicken and vegetables with extra rosemary and serve with the gravy.
