Pancetta-wrapped barbecue chicken recipe | Gourmet Traveller

Ingredients

• 14 thin slices mild pancetta
• 1 chicken (about 1.8kg)
• 1 orange and 1 lemon, thickly sliced (grate rind first for the stuffing)
• 1 head of garlic, halved
• For drizzling: olive oil
• 3 baby cos lettuce, hearts halved, outer leaves coarsely torn
• 8 spring onions, trimmed and halved
• 50 ml olive oil
• 1 tbsp Sherry vinegar
• 1 tsp Dijon mustard
• ½ cup (loosely packed) mint
• Thyme, hazelnut and pistachio stuffing
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, finely chopped
• 80 gm coarse fresh sourdough breadcrumbs
• 20 gm coarsely chopped pistachios
• 1/3 cup finely chopped flat-leaf parsley
• 2 tbsp finely chopped thyme
• Finely grated rind of 1 lemon and 1 orange