Oven-Roasted Potatoes with Chicken and Pancetta

Ingredients

• 1 kg Potatoes (Cut into cubes; the skin may be left on or removed.)
• 500 g Chicken (Pieces of your choice from thighs, breast, or drumsticks; lightly score the surface.)
• 400 g Pancetta (Cut into rough cubes.)
• Extra-virgin olive oil (As needed; use generously, according to the spoken instructions.)
• Seasoned salt (As needed.)
• White wine (A small glass, added halfway through cooking.)

Steps

1. 1

   Cut the potatoes into cubes, leaving the skin on or peeling them if you prefer.

2. 2

   Place the potatoes in cold water and bring to a boil. Once the water is boiling, blanch them for 8 minutes.

3. 3

   Drain the potatoes very well and transfer them to a baking dish. Dry them in the oven at 180 °C for 5 minutes.

4. 4

   Cut the pancetta into rough cubes. Lightly score the surface of the chicken pieces.

5. 5

   Add the chicken and pancetta to the baking dish with the dried potatoes, distributing the meat evenly in the dish.

6. 6

   Season with plenty of extra-virgin olive oil and seasoned salt, to taste.

7. 7

   Bake at 200 °C for 40 minutes.

8. 8

   Halfway through cooking, add a small glass of white wine and return the baking dish to the oven.

9. 9

   During the final 10 minutes, turn on the broiler to achieve better browning.

Notes

The text does not specify the size of the small glass or the exact cut and whether the chicken has skin. The total time includes the 5 minutes of drying in the oven and the specified 40 minutes of cooking.

Nutrition per serving

• main course
• Italian
• oven-baked
• rustic
• chicken
• pancetta
• gluten-free