Chicken with Bacon Potatoes and Pearl Onions
Preheat the oven to 200°C. Grease a large roasting pan.
Rinse the chicken, pat dry, rub with oil and pepper. Push approximately three sprigs of thyme into the abdominal cavity. Place the chicken breast side down in the roasting pan and roast for about 30 minutes.
Meanwhile peel the potatoes and cut into uniform pieces. Cut the pancetta into cubes. Brush and rinse or drain the onions. Peel the garlic. Then remove the chicken from the oven, season with salt, turn and baste with the pan juices. Put the potatoes and the bacon in the drippings and place the roasting pan back in the oven.
After another 30 minutes cooking time add remaining thyme, the onions and the garlic cloves. Cook the whole thing further 30-50 minutes, basting the potatoes with gravy every now and then. With a sharp knife tip poke between leg and chest: If the leaked juices run clear, the chicken is done.
The potatoes should be done but not mushy, the bacon slightly browned. Serve the meat and the side dishes together on a plate. Skim the fat from the pan drippings and serve separately in a gravy boat.