Baked Chicken Rolls with Potatoes are a delicious main dish that requires a relatively simple preparation. If you’re not skilled at deboning, you can ask the butcher to do it for you. The cost is quite economical and in these times it’s a good thing. This recipe is cooked in the oven, but you can also cook it on the stovetop. If you like chicken recipes, try Chicken Drumsticks with Peppers in a Pan, which are very good, and also the Baked Lemon Chicken, equally simple and tasty.

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Difficulty: Very Easy
Cost: Economical
Preparation time: 15 Minutes
Portions: 3
Cooking methods: Electric Oven
Cuisine: Italian
Seasonality: All Seasons

831.18 Kcal

calories per serving

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Energy 831.18 (Kcal)
Carbohydrates 28.08 (g) of which sugars 1.33 (g)
Proteins 79.29 (g)
Fat 45.27 (g) of which saturated 11.77 (g)of which unsaturated 23.44 (g)
Fibers 3.36 (g)
Sodium 1,777.17 (mg)

Indicative values for a portion of 334 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

3 chicken thighs (with drumsticks)
6 slices pancetta (coppata)
1 tsp roast herbs (minced rosemary-sage-bay leaf)
3 potatoes
5 tbsps extra virgin olive oil
1 tsp fine salt
3 leaves sage
3 sprigs rosemary

Tools

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Cutting Board
Baking Dish
Knife for deboning
Meat Tenderizer
Kitchen Twine

Steps

Carefully wash the chicken thighs, dry them, and use a sharp knife to cut and separate the meat from the bones. Once deboned, spread them out well on the cutting board and pound with a meat tenderizer.
Salt and sprinkle with half the dose of roast herbs, place 2 slices of pancetta on each thigh, and roll up the thighs. Preheat the oven to 437°F.
Keep the rolls tight, tie them with kitchen twine, inserting a sage leaf and a rosemary sprig between the loops. Place the rolls in a non-stick baking dish and add the peeled and large-cut potatoes. Sprinkle with the remaining herbs, pour the oil over the thighs and potatoes, and toss with your hands to ensure everything is well seasoned. Bake at mid-height and cook for 50 minutes, turning the rolls and potatoes occasionally. Once they are well browned, turn off the oven and remove the twine before serving.