Roast Chicken With Pancetta and Olives
This roast chicken with pancetta and olives and garlic from Gourmet magazine is braised in white wine to keep the chicken tender. A LOT of folks are calling it the best chicken recipe they've ever made.
Ingredients
- Two (3 1/2-pound) chickens or rabbits, cut into 10 to 12 pieces*
- 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 [113 g] total)
- 1 cup dry white wine
- 24 black olives, pitted if desired
Instructions
- Preheat the oven to 450°F (232°C). Adjust the oven rack to the center position.
- 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.
- 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. Originally published October 22, 2012.
Nutrition
Serving: 1portion | Calories: 722kcal | Carbohydrates: 3g | Protein: 50g | Fat: 53g | Saturated Fat: 14g | Monounsaturated Fat: 24g | Cholesterol: 249mg | Sodium: 623mg | Fiber: 1g | Sugar: 0.4g