Roast Chicken with Pancetta and Olives

• khẩu phần: 8 items
• tổng thời gian: 1 hour 30 minutes

Nguyên liệu

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

Hướng dẫn

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.

Ghi chú

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.