Mustard and Pancetta Roast Chicken Mustard and Pancetta Roast Chicken

Mustard and Pancette Roast Chicken Image by: Mustard and Pancette Roast Chicken Author: Canadian Living

Stuffing crispy pancetta and grainy mustard under the skin of the chicken infuses the meat with loads of flavour. Instead of thyme, you can use whatever fresh herb you like, such as rosemary or sage. Serve with Green Beans With Feta Crumbles.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: January 2013



In small skillet, cook pancetta over medium heat, stirring often, until golden and crisp, about 7 minutes. Drain on paper towel–lined plate. In small bowl, mix pancetta with mustard; set aside.

Remove giblets and neck (if any) from chicken. Place thyme and garlic in cavity. Using fingers, gently loosen skin from breast meat, being careful not to tear skin. Evenly distribute pancetta mixture under skin to cover breast. Sprinkle with salt and pepper; tuck wings under back.

Set chicken on rack in roasting pan. Roast in 400?F (200?C) oven until starting to brown, about 30 minutes. Reduce heat to 375?F (190?C); roast until instant-read thermometer inserted in thigh registers 185?F (85?C), about 40 minutes.

Discard contents of cavity; tip juices into pan drippings. Transfer chicken to platter and tent with foil; let stand for 15 minutes before carving. Using spoon, skim fat from pan drippings; serve jus with chicken.

Nutritional facts Per each of 6 servings: about

  • Fibre trace
  • Sodium 320 mg
  • Sugars 0 g
  • Protein 32 g
  • Calories 296.0
  • Total fat 18 g
  • Potassium 298 mg
  • Cholesterol 122 mg
  • Saturated fat 5 g
  • Total carbohydrate trace


  • Iron 11.0
  • Folate 2.0
  • Calcium 2.0
  • Vitamin A 5.0
  • Vitamin C 3.0
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Mustard and Pancetta Roast Chicken