Roast Chicken with Pancetta and Olives
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 servings
- 1 cup dry white wine
- 1/4 cup extra-virgin olive oil
- 1 tablespoon fine sea salt
- 1 tablespoon chopped rosemary
- Carbohydrate 3 g(1%)
- Cholesterol 302 mg(101%)
- Fat 71 g(108%)
- Fiber 1 g(3%)
- Protein 75 g(150%)
- Saturated Fat 19 g(96%)
- Sodium 1056 mg(44%)
- Calories 985
Preparation Preheat oven to 450°F 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. Cooks' note:To cut a chicken into 12 pieces, remove wings and cut each breast half into 3 pieces, then separate drumsticks and thighs. Backbones can be used to make chicken stock.
Preparation Preheat oven to 450°F 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. Cooks' note:To cut a chicken into 12 pieces, remove wings and cut each breast half into 3 pieces, then separate drumsticks and thighs. Backbones can be used to make chicken stock.
