Chicken al Mattone with Pancetta

Name: Chicken al Mattone with Pancetta
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 people
Ingredients: organic whole chicken butterflied; 4 4 smoked pancetta slices about 1/8-inch thick; 1 1 cup extra-virgin olive oil; 2 2 tablespoons fresh rosemary finely chopped; 2 2 tablespoons fresh thyme finely chopped; 4 4 cloves garlic roughly chopped; 1/4 1/4 teaspoon red pepper flakes; 1 1 lemon juiced; 1 1 large onion sliced to 1/4-inch; salt and pepper to taste

User Reviews

4.4

21 reviews

Good

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings
4 people
Calories
76 kcal
Course
Main Course
Cuisine
Italian

Chicken al Mattone with Pancetta

Nicole Jackson

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This chicken recipe takes a different spin and it's delicious.

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Ingredients

Servings

organic whole chicken butterflied
4 4 smoked pancetta slices about 1/8-inch thick
1 1 cup extra-virgin olive oil
2 2 tablespoons fresh rosemary finely chopped
2 2 tablespoons fresh thyme finely chopped
4 4 cloves garlic roughly chopped
1/4 1/4 teaspoon red pepper flakes
1 1 lemon juiced
1 1 large onion sliced to 1/4-inch
salt and pepper to taste

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Instructions

Preheat the oven to 400°F.
In a medium bowl add the garlic, rosemary, thyme, salt, pepper, chili flakes, olive oil and lemon juice and mix well.
Generously season the chicken with salt and pepper and pour the marinade mixture to coat completely, massage for 1 minute.
Cover the bottom of the cast iron skillet with some of the sliced onions, and add the chicken skin side down.
Put the rest of the onions on top and cover the pan with plastic wrap, transfer to the fridge and let it marinate for 24 hours.
Take the chicken, onions and marinade out of the skillet and transfer to a plate.
Heat the skillet on the stove over medium-high heat with 1 tablespoon of olive oil, when hot, place the chicken skin side down and sear for about 5 minutes or until the skin turns golden brown. Turn the heat off and remove the chicken.
Add the onions back to the bottom of the skillet and put the chicken skin side up on top of the onions and add the marinade and pancetta slices on top.
Transfer to the oven and roast at 400° for 35 to 40 minutes or until internal temperature reaches 165°.
Cut the chicken with a kitchen knife and serve it.

Notes

Let it rest for 15 minutes before serving.

Nutrition Information

Show Details

Calories 76kcal (4%) Carbohydrates 5g (2%) Fat 6g (9%) Sodium 11mg (0%) Potassium 83mg (2%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 235IU (5%) Vitamin C 12.1mg (13%) Calcium 39mg (4%) Iron 1mg (6%)