How to make it

  • 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.

Reviews & Comments 5

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    " It was excellent "
    juels ate it and said...
    This does sound yummy, olives and pancetta over chicken...mmmmm!
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  • annieamie 9 years ago
    Let me know how it is after you try the recipe. I'd love to know if you like it or not. Thanks for the post!
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    " It was excellent "
    markeverett ate it and said...
    I'll put my five olives on those forks! Great post!
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    " It was excellent "
    txbackyardcook ate it and said...
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    " It was excellent "
    sparow64 ate it and said...
    Sounds fabulous...I love olives!!
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