Recipe

Roast Chicken With Pancetta And Olives Recipe

Add Step-by-Step Photos	Lacrenshaw / All my dishes 9 months, 3 weeks ago Adapted from Tony Oltranti via Gourmet magazine, January 2009. I have never tried this but it sounds glorious! Prep:15m Cook:50m Servings:12	Lacrenshaw
	chicken thyme rosemary pepperflakes garlic pancetta wine olives

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Ingredients

2 3 1/2 pound chickens, each cut into 12 pieces

1/4 cup extra-virgin olive oil

1 1/2 tablespoons thyme, chopped

1 tablespoon rosemary, chopped

1 tablespoon fine sea salt

1/2 to 1 teaspoon hot red pepper flakes

10 garlic cloves, peeled

2 1/4" thick slices pancetta in 1" pieces

1 cup dry white wine

24 oil-cured black olives

Directions

Preheat oven to 450 degrees F with rack in middle.

Toss chicken with oil, thyme, rosemary, sea salt, red pepper flakes and 1 teaspoon pepper, rubbing mixture into chicken.

Arrange chicken skin side up in one layer in a 17x11" four-sided pan.

Scatter garlic and pancetta on top and roast until chicken begins to brown, about 20 minutes.

Drizzle wine over chicken and roast 8 minutes more.

Scatter olives over chicken and roast until skin is golden brown and chicken is cooked through, about 15 to 20 minutes more.

Let stand 10 minutes.

Cooks' note: To cut a chicken into 12 pieces, remove wings and cut each breast half into 3 pieces. Then separate drumsticks and thighs. Backbones can be used to make chicken stock.

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