Roast Chicken With Pancetta And Olives
Serves: 4
Marley Adams
1 January 1970
Based on User reviews:
52
Spice
55
Sweetness
50
Sourness
40
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 cup
Extra-Virgin Olive Oil1.5 tbsps
Thyme (chopped)1 tbsp
Rosemary (chopped)1 tbsp
Fine Sea Salt1 cup
White Wine (dry)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
4
Scatter garlic and pancetta on top and roast until chicken begins to brown, about 20 minutes
5
Drizzle wine over chicken and roast 8 minutes more
6
Scatter olives over chicken and roast until skin is golden brown and chicken is cooked through, 15 to 20 minutes more
7
Let stand 10 minutes
8
Preheat oven to 450°F with rack in middle
9
Toss chicken with oil, thyme, rosemary, sea salt, red-pepper flakes, and 1 teaspoon pepper, rubbing mixture into chicken
10
Arrange chicken, skin side up, in 1 layer in a 17-by 11-inch 4-sided sheet pan
11
Scatter garlic and pancetta on top and roast until chicken begins to brown, about 20 minutes
12
Drizzle wine over chicken and roast 8 minutes more
13
Scatter olives over chicken and roast until skin is golden brown and chicken is cooked through, 15 to 20 minutes more
14
Let stand 10 minutes