Roast Chicken with Pancetta and Olives

4.9(130)

Oltranti and his family prepare this dish with rabbit, but it's equally appealing with chicken. Roasted with super-savory pancetta and olives, the garlicky meat stays moist in a shallow bath of white wine.

by Tony Oltranti·published 2008-12-21

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Servings

Makes 8 servings

Total time

1 min

Calories / serving

—

Ingredients (10)

serves

2 chickens (about 3 1/2 pounds each), backbones cut out and each chicken cut into 12 pieces (see cooks' note, below)chicken
1/4 cup extra-virgin olive oilolive-oil
1 1/2 tablespoons chopped thymethyme
1 tablespoon chopped rosemaryrosemary
1 tablespoon fine sea saltsalt
1/2 to 1 teaspoon hot red-pepper flakes
10 garlic cloves, peeledgarlic
2 (1/4-inch-thick) slices pancetta, cut into 1-inch piecespancetta
1 cup dry white winewhite-wine
24 oil-cured black olives

Instructions (3 steps)

01Preheat oven to 450°F with rack in middle.
02Toss chicken with oil, thyme, rosemary, sea salt, red-pepper flakes, and 1 teaspoon pepper, rubbing mixture into chicken.
03Arrange chicken, skin side up, in 1 layer in a 17-by 11-inch 4-sided sheet 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, 15 to 20 minutes more. Let stand 10 minutes.

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Not rich — missing servings, total time, or calories.