Roast Chicken with Pancetta and Olives Recipe

Name: Roast Chicken with Pancetta and Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 chickens (about 3 1/2 pounds each), backbones cut out and each chicken cut into 12 pieces (see cooks' note, below); 1/4 cup extra-virgin olive oil; 1 1/2 tablespoons chopped thyme; 1 tablespoon chopped rosemary; 1 tablespoon fine sea salt; 1/2 to 1 teaspoon hot red-pepper flakes; 10 garlic cloves, peeled; 2 (1/4-inch-thick) slices pancetta, cut into 1-inch pieces; 1 cup dry white wine; 24 oil-cured black olives

Servings: persons

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

1
Preheat oven to 450F with rack in middle.
2
Toss chicken with oil, thyme, rosemary, sea salt, red-pepper flakes, and 1 teaspoon pepper, rubbing mixture into chicken.
3
Arrange chicken, skin side up, in 1 layer in a 17-by 11-inch 4-sided sheet pan.
4
Scatter garlic and pancetta on top and roast until chicken begins to brown, about 20 minutes.
5
Drizzle wine over chicken and roast 8 minutes more.
6
Scatter olives over chicken and roast until skin is golden brown and chicken is cooked through, 15 to 20 minutes more.
7
Let stand 10 minutes.

5906

kcal

Calories

617

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 chickens (about 3 1/2 pounds each), backbones cut out and each chicken cut into 12 pieces (see cooks' note, below), 1/4 cup extra-virgin olive oil, 1 1/2 tablespoons chopped thyme, 1 tablespoon chopped rosemary, and more.

Yes, Roast Chicken with Pancetta and Olives falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roast Chicken with Pancetta and Olives

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