Roast Chicken with Pancetta and Olives

Roast Chicken with Pancetta and Olives
Photo by Marcus Nilsson

Ingredients

  • 10 cloves garlic
  • 2 (1/4-inch-thick) slices pancetta
  • 1 cup dry white wine
  • 1 ½ tablespoons thyme
  • 24 oil-cured black olives
  • 1 teaspoon hot red-pepper flakes
  • ¼ cup extra-virgin olive oil
  • + 3 more ingredients
    • 2 chickens
    • 1 tablespoon fine sea salt
    • 1 tablespoon rosemary

Preheat oven to 450°F with rack in middle. Toss chicken with oil, thyme, rosemary, sea salt, red-pepper flakes, and 1 teaspoon pepper, rubbing mixture into chicken. 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 c...

View full recipe at Epicurious

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