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Roast Chicken with Pancetta and Olives


Roast Chicken with Pancetta and Olives Recipe

Ingredients:
  • 2 chickens (about 3 1/2 pounds each), backbones cut out and each chicken cut into 12 pieces (see cooks note, below)
  • 1/4 cup extra-virgin olive oil
  • 1 1/2 tablespoons chopped thyme
  • 1 tablespoon chopped rosemary
  • 1 tablespoon fine sea salt
  • 1/2 to 1 teaspoon hot red-pepper flakes
  • 10 garlic cloves, peeled
  • 2 (1/4-inch-thick) slices pancetta, cut into 1-inch pieces
  • 1 cup dry white wine
  • 24 oil-cured black olives
Directions:
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Rank

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