This is the Sunday classic. Cooking it in the oven makes it easy to prepare and chicken with its white meat is excellent both for the elderly and for children.

With potatoes and a side salad, it is perhaps the most popular dish in Italian homes. Here is a simple recipe to make it soft and juicy.

These amounts are suitable for 4 people, otherwise, halve the amounts and take a capon for 2.

If you cook the capon, 10-20 minutes is enough for the three cooking times. In the photo, you can see a capon of about 400 g cooked on a Ghisanativa pan with a diameter of 24 cm.

Ingredients for 4

• 1 whole 800 g chicken;
• 150 g approx. / 8 slices of thin bacon; 
• 20 g extra-virgin olive oil; 
• 200 g white wine;
• Rosemary and sage to taste
• salt and pepper, to taste

Preparation methodology

Turn on the ventilated oven at 240°C with Ghisanativa inside.

Put inside the chicken, already gutted, a little fine salt and pepper. Place sprigs of rosemary and sage inside. Grease the whole chicken with oil and, if you like, some more herbs. Place the bacon slices on top of the chicken, tightly stretched.

As soon as the oven is hot, place the chicken inside Ghisanativa and put it in the ventilated oven at 240°C.

Let the chicken brown for about 15 minutes. As soon as it is browned, open the oven and pour in the wine. Then turn it down to 200°C and cook for a further 15 minutes. Finally, increase the heat to 180°C and cook for a further 25-30 minutes.

Bring the hot chicken to the table and use the chicken cutter to cut out the legs, wings and breast for your guests.

If you wish, you can add potatoes, already cut into pieces of about 4-5 cm each, to make them tastier with the chicken. First, blanch them for five minutes. Once drained, oil (a little), pepper and salt (a little because there is already bacon) and put them together with the chicken at 180°C for the last 30 minutes of cooking.

Roberta de Salvador

“Bellunese doc, omnivorous and publicist journalist with a passion for food and wine. She graduated in Communication Sciences and then did a 10 kg master’s degree at Gambero Rosso, kilos she lost with a healthy diet and lots of walking in the mountains. The recipes she shares with us revisit traditional Italian cuisine and are repeatable even for those who are not PRO cooks.”

This recipe was prepared on