Roast Chicken with Pancetta and Olives Recipe
Prep Time:25 M
Cooking Time:1 H, 30 M
•2 chickens or rabbits (about 3 1/2 pounds each), cut into 10 to 12 pieces (see note above)
•1/4 cup extra-virgin olive oil
•1 1/2 tablespoons chopped thyme leaves
•1 tablespoon chopped rosemary leaves
•1 to 2 teaspoons fine sea salt (or less if using particularly salty olives)
•1/2 to 1 teaspoon hot red pepper flakes (optional)
•1 teaspoon black pepper
•10 garlic cloves, peeled
•2 thick slices pancetta or bacon, cut into 1/2- to 1-inch pieces (about 1/4-inch-thick slices or 4 ounces total)
•1 cup dry white wine
•24 black olives, pitted if desired
•1. Preheat the oven to 450°F (232°C) and adjust the oven rack to the center position.
•2. In a large bowl, toss the chicken with the oil, thyme, rosemary, sea salt, red pepper flakes, if using, and black pepper, rubbing the mixture all over the chicken.
•3. Arrange the chicken pieces, skin side up, in a single layer on a large rimmed baking sheet. Scatter the garlic and pancetta or bacon around the chicken on the baking sheet. Roast until the chicken begins to brown, about 20 minutes. Dribble the wine over the chicken and roast for 8 minutes more. Scatter the olives around the chicken and roast until the skin is golden brown and crisp and the meat is cooked and tender, 15 to 20 minutes more. (If the chicken pieces are particularly large, allow a few extra minutes.) Let the chicken rest on the baking sheet for 10 minutes before serving. If desired, spoon some of the pan juices over the chicken. And if using unpitted olives, you may wish to offer a word of warning to guests.
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