I found a pack of pancetta in the fridge whilst I was looking for bacon to have with avocado for a lunch time sandwich. It was ....ok... not anywhere as meaty and good as bacon, but it looked very pretty on the plate.
So now I had half a pack of pancetta that really did need using up.
Today's roast chicken therefore became pancetta roast chicken. I took the skin off the thighs and wrapped each thigh in 3 strips of pancetta, and roasted for just under an hour until really crispy. Roast potatoes for the same period of time, alongside the chicken. Cut small and roasted with oregano flowers.