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  • 1.

    Debone the chicken in half and season with salt and pepper.

  • 2.

    Add rosemary and pancetta to the inside of the chicken then fold it together.

  • 3.

    Heat up a pan with olive oil then place the chicken skin side down until crispy.

  • 4.

    Repeat for the other side. Remove pan off heat and place in a preheated oven set at 200 degree for 12-15 minutes.

  • 5.

    Serve hot. Delicious.

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Andrew Graham

Shiraz, Chardonnay and Merlot are the best wines to pair with Quick Roast Chicken.


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