Roast Chicken with Pancetta and Olives |
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Prep Time: 25 Minutes Cook Time: 65 Minutes |
Ready In: 90 Minutes Servings: 8 |
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Oltranti and his family prepare this dish with rabbit, but it's equally appealing with chicken. Roasted with super-savory pancetta and olives, the garlicky meat stays moist in a shallow bath of white wine. Ingredients:
2 chickens (about 3 1/2 pounds each), backbones cut out and each chicken cut into 12 pieces (see cooks note, below) |
1/4 cup extra-virgin olive oil |
1 1/2 tablespoons chopped thyme |
1 tablespoon chopped rosemary |
1 tablespoon fine sea salt |
1/2 to 1 teaspoon hot red-pepper flakes |
10 garlic cloves, peeled |
2 (1/4-inch-thick) slices pancetta, cut into 1-inch pieces |
1 cup dry white wine |
24 oil-cured black olives |
Directions:
1. Preheat oven to 450°F with rack in middle.
2. Toss chicken with oil, thyme, rosemary, sea salt, red-pepper flakes, and 1 teaspoon pepper, rubbing mixture into chicken.
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.
4. Cooks' note: To cut a chicken into 12 pieces, remove wings and cut each breast half into 3 pieces, then separate drumsticks and thighs. Backbones can be used to make chicken stock.
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