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Roast Chicken with Pancetta and Olives Recipe

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This recipe for Roast Chicken with Pancetta and Olives is from The Van Vooren Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 chickens cut into 12 pieces or buy already cut!
1/4 cup extra virgin olive oil
1.5 Tbsp chopped thyme
1 Tbsp chopped rosemary
1 Tbsp fine sea salt
1/2 to 1 tsp hot red pepper flakes
10 garlic cloves, peeled
2 1/4 inch thick slices of pancetta, cut into 1 inch pieces
1 cup dry white wine
24 oil cured black olives
Directions:
Directions:
Preheat oven to 450º with rack in middle. Toss chicken with oil, thyme, rosemary, sea salt, red pepper flakes, and 1 tsp pepper, rubbing mixture into chicken. Arrange chicken, skin side up in 1 layer in a 17 X 11 inch 4 sided sheet pan. Scatter garlic and pancetta on top and roast until chicken begins to brown, about 20 minutes. Drizzle white 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 -20 minutes more. Let stand for 10 minutes.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
25 minutes, start to finish 1.5 hours
Personal Notes:
Personal Notes:
Gourmet Magazine 2008

 

 

 

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