I think that I could have roast chicken once a week.  To me, it is the ultimate comfort food.  I especially like how we are able to have it one night, make stock from the bones while doing the dishes and then have it recreated into a fun leftover for another.  That is a hardworking meat item and let’s face it-with the price of good quality food you want to stretch where you can.  We’re a family of four, very hearty eaters.
I was feeling a bit creative the other day and have invented my new favourite version of my old favourite food.
I had visions of a bed of veg raising my chicken up off the roasting pan and having crispy, salty skin to go with my delicious roasty bits.
Here’s what I came up with after a forage in the fridge.
1 cup of cubed pancetta (you can use chopped bacon too but try the pancetta at least once) cooked in a heavy roast pan until crispy.  The hardest part is trying to not eat the crunchy bits of pancetta.
Add one chopped onion, 2 chopped garlic cloves and let sweat/soften a bit.  Add 2 cups of portabello mushrooms (I love the earthiness of these mushrooms but you could use just about any type), a branch of rosemary and 1 1/2 cups of white wine.  Not fussy on the hooch?  Use chicken stock and add a squeeze of lemon juice to get that tang in the dish. 
Liberally pepper.
Nestle your chicken on top of the veg.  You want your rosemary on the top so it perfumes your chicken as much as possible.  Sprinkle the top of the chicken with sea salt-this will give that lovely crispiness.  Bake (uncovered at 350) until the juices run clear when you poke the thickest part of the chicken (about 40 minutes).  Take a peak 20 minutes in to ensure you aren’t drying out and depending on your oven, browning the skin too much.
Joint and serve with your lovely mushroom and pancetta “sauce” over top.