Roast Chicken with Pancetta and Olives

Ingredients for Roast Chicken with Pancetta and Olives

• 2 chickens (about 1.6kg each), backbones cut out and each chicken cut into 12 pieces (see cooks' note, below)

• 60ml 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

• 240ml dry white wine

• 24 oil-cured black olives

How to make Roast Chicken with Pancetta and Olives

Preheat oven to 232°C 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 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.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.