Roast Chicken with Pancetta and Olives
A flavorful Mediterranean-style roast chicken dish featuring two whole chickens cut into pieces, seasoned with fresh herbs and roasted with pancetta, garlic, and oil-cured black olives in white wine.
8 servings
1 hr 13 min
Ingredients
- •2 whole chickens
- •¼ cup extra-virgin olive oil
- •1½ tablespoons chopped thyme
- •1 tablespoon chopped rosemary
- •1 tablespoon fine sea salt
- •½ teaspoon hot red-pepper flakes
- •10 cloves garlic
- •2 slices pancetta
- •1 cup dry white wine
- •24 whole oil-cured black olives
Cooking Instructions
- 1.
Preheat oven to 450°F with rack in middle.
5 min
- 2.
Toss chicken with oil, thyme, rosemary, sea salt, red-pepper flakes, and 1 teaspoon pepper, rubbing mixture into chicken.
10 min
- 3.
Arrange 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.
58 min