Crispy Oven-Roasted Chicken with Roasted Garlic, Pancetta, and Rosemary


  • 6 boneless, skin-on chicken-breast halves
  • Kosher salt
  • Freshly ground black pepper
  • ½ pound(s) pancetta or slab bacon, cut into ½-inch cubes
  • 1 tablespoon(s) olive oil
  • 15 clove(s) garlic
  • Canola oil
  • + 1 more ingredients
    • 1 tablespoon(s) fresh rosemary, chopped, plus sprigs for garnish

1. Preheat oven to 400 degrees F. Rinse chicken, and pat dry. Salt and pepper each piece. Set aside. 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 ...

View full recipe at SpringPad


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