Tuscan-Style Roast Chicken

1. 1

   Wash chicken inside and out; dry well.

2. 2

   Cut the pancetta and prosciutto into small strips; dice the ham.

3. 3

   Season the inside of the chicken with salt and pepper; place the pancetta, prosciutto, ham, herbs, and 2 tablespoons butter in the cavity of the chicken.

4. 4

   Rub the remaining butter on the chicken skin and salt the exterior; truss the chicken.

5. 5

   Preheat oven to 350; place chicken, breast side down, on a roasting pan in the upper third of the oven.

6. 6

   After 15 minutes, turn the chicken so the breast faces up; cook for another 15 minutes, then increase heat to 425, and cook for 20 more minutes.

7. 7

   Baste with the juices as it cooks; test chicken for doneness.

8. 8

   Transfer chicken to a serving dish; tip the roasting pan and spoon off the fat from the juices.

9. 9

   Carve the chicken and serve with its savory juices.

* Per serving · 4 servings · Values may vary.

No additional tips available.