Roast Chicken with Pancetta and Olives

Ingredients

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

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