Tuscan Roasted Chicken with Pancetta & Olives
SERVES 6-8
2 small OR 1 young chicken, about 6-7 pounds of meat total
backbones cut out and cut into 12 pieces (see Kitchen Tip)
¼ cup extra-virgin olive oil
1½ tablespoons chopped fresh thyme
1 tablespoon chopped fresh rosemary
1 tablespoon fine sea salt
½ to 1 teaspoon red pepper flakes
1 teaspoon fresh cracked black pepper
10 garlic cloves, peeled
3 (¼-inch-thick) slices pancetta, cut into 1-inch pieces (see
Kitchen Tip)
1 cup dry white wine, such as pinot grigio or sauvignon blanc
24 olives of choice (Liz loves Castelvetrano.)
Garnish: thyme and rosemary
Kitchen Tip: For pancetta, ask the deli counter to slice it “dinner cut.” That way you only buy exactly what you need. Don’t use the pre-diced pancetta—it’s too small and will burn. Thick-cut bacon is a better substitute.
Preheat oven to 450ºF, with rack in center position.
Toss chicken in a bowl with oil, thyme, rosemary, sea salt, red pepper flakes, and black pepper, rubbing mixture into chicken.
Arrange chicken, skin side up, in 1 layer in an 18-by-13-inch heavy baking sheet or roasting 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 the skin is golden brown and chicken is cooked through to an internal temperature of 165ºF near the bone, about 10 to 15 minutes more.
Garnish with fresh herbs and let stand for 5 minutes before serving.
Click here for more of Liz’s signature Italian dishes.
