Crispy Oven-Roasted Chicken With Roasted Garlic, Pancetta, And Rosemary

1. 1

   Preheat the oven to 400 degrees. Rinse the chicken and pat dry completely. Heavily salt and pepper each piece. Set aside.

2. 2

   In a medium ovenproof skillet over medium heat, cook the pancetta until crispy, about 6 minutes. Remove with a slotted spoon and set aside. Drain off all but 1 tablespoon of the fat. Add the olive oil and garlic cloves. Cook until the cloves are golden brown. Transfer to oven and bake until the cloves are soft, 5 to 7 minutes. Carefully remove the pan from the oven and set aside.

3. 3

   Meanwhile, in a large ovenproof skillet, heat 1 inch of canola oil over high heat until very hot but not smoking. Carefully place the chicken skin side down in the hot oil. Let cook 3 to 4 minutes to start crisping the skin. Do not turn. Carefully transfer the pan to the oven and bake until the chicken is cooked all the way through, 7 to 8 minutes. Carefully remove the pan from the oven.

4. 4

   Transfer the chicken to a serving platter. Sprinkle the top with pancetta, garlic cloves and fresh rosemary.

No nutritional information available.

No additional tips available.