Parsley and Pancetta-Flavored Ricotta-Stuffed Chicken

Ingredients

• 4 starchy potatoes, peeled
• Salt and pepper
• Extra virgin olive oil (EVOO), for liberal drizzling, plus 1 tablespoon, divided
• 1 head garlic, 3 cloves peeled and minced, the rest left whole and cracked, divided
• A few sprigs of fresh rosemary
• 1 4-5-pound chicken
• ¹/₃ pound pancetta, cut into fine dice
• + 6 more ingredients
• • 2 shallots, finely chopped
  • 1 small Fresno or red cherry chili pepper, seeded and finely chopped
  • 1 bunch flat leaf parsley, finely chopped or processed
  • 1 ½ cups fresh regular or sheep’s milk ricotta, drained well
  • ½ cup grated Parmigiano Reggiano cheese
  • Freshly grated nutmeg, to taste

Preparation Parboil the potatoes for 5 minutes in salted water. Let cool, then cut into wedges or chunks and dress with EVOO in a roasting pan. Toss with whole, cracked garlic cloves and chopped rosemary, salt and pepper. Pre-heat the oven to 425°F. Using a cleaver, a large sharp kitchen k...

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