Pancetta Roast Chicken with Fennel Stuffing

Servings: 5

Cook Time: 1 hr. 45 min.

A special chicken for special occasions. Amaze your friends and family with this succulent rendition of roast chicken.


  • 1 HARVESTLAND® Organic Whole Chicken
  • 4 slices pancetta or thinly sliced bacon
  • 2 tbsp. All-purpose flour
  • 2 tbsp. olive oil
  • 1 small Fennel — finely chopped
  • 1/4 c. chopped onion
  • 3 c. dry stuffing mix (3 cups)



  1. Preheat oven to 375ºF convection or 400ºF conventional.
  2. Cut pancetta or bacon into strips. Gently separate skin from breast and thigh areas, and lay pancetta or bacon under skin. Smooth skin over chicken.
  3. Place chicken in a roasting rack or vertical roaster in a large metal roasting pan. Roast 1 hour or until internal temperature is 170ºF at thickest part of breast and 180ºF at thickest part of thigh.
  4. Remove chicken from pan and set aside until cool enough to slice. Meanwhile, set roasting pan over a low burner to make gravy. Stir flour into drippings until absorbed. Add 3/4 cup water, scraping browned bits from pan. Stir until gravy is bubbling and thickened, stirring in additional water if needed.
  5. To make stuffing: heat olive oil in a saucepan or wide skillet. Add fennel and onion and saute 5-10 minutes until soft. Add 1 cup water; bring to a simmer. Stir in stuffing until thoroughly moistened. Fluff with a fork before serving. Or, transfer to a casserole dish, cover with foil and reheat in oven before serving.
  6. Serve chicken with stuffing and gravy (optional).