The Oven-Baked Chicken Rolls with Potatoes are a delicious main course that requires a fairly simple preparation. If you’re not skilled at deboning, you can ask your butcher to do it for you. The cost is fairly economical, which is welcome these days. This recipe is baked in the oven but can also be cooked perfectly in a skillet on the stovetop. If you like chicken recipes try Chicken drumsticks with peppers in a pan, very tasty, and also Oven-baked lemon chicken, equally simple and flavorful.

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Difficulty: Very easy
Cost: Economical
Preparation time: 15 Minutes
Cooking time: 50 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 leg quarters (thighs and drumsticks) (with skin and thigh portions)
6 slices pancetta (coppata (cured belly slices))
1 tsp roast seasoning mix (rosemary, sage and bay leaves, chopped (about 4 g))
3 potatoes
5 tbsp extra virgin olive oil
3/4 tsp fine salt
3 leaves sage
3 sprigs rosemary

Tools

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Cutting board
Baking pan
Knife for deboning
Meat tenderizer
Kitchen twine

Steps

Thoroughly wash the chicken legs, pat dry and, with a very sharp knife, cut and separate the meat from the bones. Once deboned, open them well on the cutting board and pound them with a meat mallet.
Season with salt and sprinkle with half of the roast seasoning mix, place 2 slices of pancetta on each leg and roll them up. Preheat the conventional oven to 437°F (225°C).
Holding the rolls firmly, tie them with kitchen twine, slipping a sage leaf and a rosemary sprig into the tie. Place the rolls in a nonstick baking pan and add the potatoes peeled and cut into large pieces. Sprinkle with the remaining seasoning, pour the oil over the legs and potatoes and turn them with your hands so everything is well coated. Bake on the middle rack and cook for 50 minutes, turning the rolls and potatoes occasionally. Once they are nicely browned, turn off the oven and, before serving, cut the twine.