Rolled chicken roast with roast potatoes

I tried boning a chicken for the first time. With patience and a sharp knife, I managed it. Quite a challenge, but I was very pleased.

After boning the chicken, I spread it on a sheet of baking parchment, covered it with cling film and gently flattened it to make the meat an even thickness.

Then I chopped some herbs: parsley, rosemary, sage, thyme and oregano, along with a clove of garlic.
I scattered the chopped herbs over the meat, then added slices of flat pancetta, salt and pepper.

I rolled up the chicken and tied it, closing the ends securely.

I wrapped the roll tightly in cling film, twisting the ends like a sweet wrapper, and left it in the fridge for a few hours to firm up.

I put some extra virgin olive oil in an ovenproof dish, browned the chicken and deglazed with white wine. I added large pieces of potato, a few sprigs of rosemary and some shallots, then finished cooking in the oven at 180°C for about 40 minutes.

You can ask your butcher to bone the chicken, but I assure you it is not all that difficult, and it is so satisfying!