Roasted Chicken with Vignarola

15 mins active45 mins totalServes 2-3 (with leftovers)
Vignarola, a Roman springtime stew, is the perfect celebration of the season. Favas—peeled and not—peas, and asparagus are cooked together with some aromatics and a little bit of guanciale (just for good measure). Paired with a total no-fuss roasted chicken, this dinner is delicious hot out of the oven and pretty perfect for lunch the next day too.



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

Olive Oil

Step 1

An hour before cooking (or up to a day ahead), generously salt the chicken.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.