1 whole Chicken, about 3.5 lb
1 Lemon, halved
1 head Garlic, halved
1 bunch Thyme
1 tbsp Butter, softened
Salt & Pepper
1 large Spring Onion, white parts sliced
2 cloves Garlic, peeled and sliced
2 oz Guanciale, sliced into 1" x 1/4" strips
½ lb Favas, popped out of their pods
4 small Artichokes, tough outer leaves peeled away and stems trimmed down.
1 bunch Asparagus, cut into ½ inch rounds
½ lb Sugar Snap Peas, ends trimmed off and halved on the diagonal
½ cup Flat Leaf Parsley, roughly chopped
½ bunch Mint, roughly chopped
An hour before cooking (or up to a day ahead), generously salt the chicken.
Preheat your oven to 500°F. Stuff the cavity of the chicken with the lemon, garlic, and thyme. Rub the skin with salt, pepper and the softened butter. Set in a cast-iron pan or roasting dish and place on the middle rack of the oven. It should roast for about 35-40 minutes. Every ten or fifteen minutes, remove the pan from the oven to baste the chicken—tilt the pan until the juices pool on one side, then use a spoon to pour them back over the top of the chicken. It’s done when the internal temperature reads 165°F and the skin is deeply browned and crispy. Let it rest for at least ten minutes before serving.
While chicken is roasting, start on your vignarola. Add spring onion and garlic to a deep sauté pan with olive oil and sweat for five minutes on medium heat, stirring occasionally. Then add the pancetta and cook for another five minutes.
Slice the artichoke hearts into wedges, then add them with the fava beans to the sauté pan and let everything cook together briefly. Pour water into the pan, ¾ of the way up the veggies. Cover the pan, turn the heat to high and cook for fifteen minutes at a simmer until the artichokes are fork-tender.
When artichokes are tender, add snap peas and asparagus and cook for three more minutes. Fold chopped herbs in with a good drizzle of olive oil and serve alongside the chicken.