Roast Chicken With Pancetta and Olives

Name: Roast Chicken With Pancetta and Olives
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 30 min
Yield: 8 servings
Ingredients: Two (3 1/2-pound) chickens or rabbits; 1/4 cup extra-virgin olive oil; 1 1/2 tablespoons chopped thyme leaves; 1 tablespoon chopped rosemary leaves; 1 to 2 teaspoons fine sea salt; 1/2 to 1 teaspoon hot red pepper flakes; 1 teaspoon black pepper; 10 garlic cloves; 2 thick slices pancetta or bacon; 1 cup dry white wine; 24 black olives

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5.0

51 reviews

Excellent

Prep Time
25 mins
Cook Time
25 mins
Total Time
1 hr 30 mins
Servings
8 servings
Calories
722 kcal
Course
Main Course
Cuisine
Italian

Roast Chicken With Pancetta and Olives

Iris Warren

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This roast chicken with pancetta and olives and garlic from Gourmet magazine is braised in white wine to keep the chicken tender. A LOT of folks are calling it the best chicken recipe they've ever made.

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Ingredients

Servings

Two (3 1/2-pound) chickens or rabbits cut into 10 to 12 pieces*
1/4 cup extra-virgin olive oil
1 1/2 tablespoons chopped thyme leaves
1 tablespoon chopped rosemary leaves
1 to 2 teaspoons fine sea salt (or less if using particularly salty olives)
1/2 to 1 teaspoon hot red pepper flakes (optional)
1 teaspoon black pepper
10 garlic cloves peeled
2 thick slices pancetta or bacon cut into 1/2- to 1-inch pieces (about 1/4-inch-thick slices or 4 ounces [113 g] total)
1 cup dry white wine
24 black olives pitted if desired

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Instructions

Preheat the oven to 450°F (232°C). Adjust the oven rack to the center position.
In a large bowl, toss the chicken with the oil, thyme, rosemary, sea salt, red pepper flakes, if using, and black pepper, rubbing the mixture all over the chicken.
Arrange the chicken pieces, skin side up, in a single layer on a large rimmed baking sheet. Scatter the garlic and pancetta or bacon around the chicken on the baking sheet. Roast until the chicken begins to brown, about 20 minutes.
Dribble the wine over the chicken and roast for 8 minutes more. Scatter the olives around the chicken and roast until the skin is golden brown and crisp and the meat is cooked and tender, 15 to 20 minutes more. (If the chicken pieces are particularly large, allow a few extra minutes.)
Let the chicken rest on the baking sheet for 10 minutes before serving. If desired, spoon some of the pan juices over the chicken. And if using unpitted olives, you may wish to offer a word of warning to guests. Originally published October 22, 2012.

Nutrition Information

Show Details

Serving 1portion Calories 722kcal (36%) Carbohydrates 3g (1%) Protein 50g (100%) Fat 53g (82%) Saturated Fat 14g (70%) Monounsaturated Fat 24g Cholesterol 249mg (83%) Sodium 623mg (26%) Fiber 1g (4%) Sugar 0.4g (1%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 722 kcal

% Daily Value*

Serving	1portion
Calories	722kcal	36%
Carbohydrates	3g	1%
Protein	50g	100%
Fat	53g	82%
Saturated Fat	14g	70%
Monounsaturated Fat	24g	120%
Cholesterol	249mg	83%
Sodium	623mg	26%
Fiber	1g	4%
Sugar	0.4g	1%