Roast Chicken With Pancetta and Olives
User Reviews
5
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Prep Time
25 mins
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Cook Time
50 mins
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Total Time
1 hr 30 mins
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Servings
8 servings
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Calories
722 kcal
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Course
Main Course
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Cuisine
Italian
Roast Chicken With Pancetta and Olives
Description
The recipe for Roast Chicken With Pancetta and Olives features chicken pieces rubbed with olive oil, thyme, rosemary, salt, black pepper, and optional red pepper flakes. These seasonings penetrate the meat, complemented by roasting with whole peeled garlic cloves and chopped pancetta or bacon. The pancetta adds a savory depth and slight smokiness, while the garlic softens and mellows as it roasts alongside the chicken.
Roasting at 450°F first on its own then with white wine and olives produces crisp, golden skin and juicy meat. The pan juices mingle with the wine and olive flavors, enhancing the overall taste. The addition of black olives scattered late in roasting gives bursts of saltiness without overpowering the herbs and chicken.
This dish can be served directly from the baking sheet with the pan juices spooned over the chicken. It works well with sides like roasted vegetables, potatoes, or simple salads. The resting period after roasting allows the juices to redistribute, ensuring moistness.
Ingredients
- Two (3 1/2-pound) chicken cut into 10 to 12 pieces, or rabbits
- 1/4 cup extra-virgin olive oil
- 1 1/2 tablespoons thyme chopped leaves
- 1 tablespoon rosemary chopped leaves
- 1 to 2 teaspoons sea salt or less if using particularly salty olives, fine
- 1/2 to 1 teaspoon red pepper flakes optional, hot
- 1 teaspoon black pepper
- 10 garlic peeled, cloves
- 2 thick slices pancetta cut into 1/2- to 1-inch pieces (about 1/4-inch-thick slices or 4 ounces [113 g] total, or bacon
- 1 cup white wine dry
- 24 black olives pitted if desired
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 DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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