Gourmet
By Tony Oltranti
4.7
(107)
Photo by Marcus Nilsson
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Active Time
25 min
Total Time
1 1/2 hr
Oltranti and his family prepare this dish with rabbit, but it's equally appealing with chicken. Roasted with super-savory pancetta and olives, the garlicky meat stays moist in a shallow bath of white wine.
Ingredients
Makes 8 servings
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
Preparation
Step 1
Preheat oven to 450°F with rack in middle.
Step 2
Toss chicken with oil, thyme, rosemary, sea salt, red-pepper flakes, and 1 teaspoon pepper, rubbing mixture into chicken.
Step 3
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.
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Reviews (107)
Back to TopTriangleThis was great. Loved it but man did it start to smoke towards the end of cooking. Im sure it was the pancetta. Anyone else have this problem? Will make it again but maybe lower oven temp.
Anonymous
Phoenix
9/3/2020
This is such a great combination of flavors that you cannot loose, this is in my rotation of go to dinners.
Geezer_Cook
Bellevue, WA
7/6/2020
Really good recipe--it turned out delicious. I used boneless skinless chicken thighs. I also added some quartered mushrooms and I used a garlic press for the garlic to mix it all in. I would modify a couple things next time: use a bit less salt and add a bit of acid, maybe a splash of lemon juice.
skiingsue
Phoenix, AZ
4/20/2018
Loved this recipe! Very quick to put together and a super tasty.
ryak
1/31/2018
This was so delicious - and super easy - especially when you have your guy take apart the chicken. We used a small organic/free range chicken - so only cut the breasts in half. Used full amount of all ingredients but chicken - since just for two only did one chicken. Beautiful dish - would be excellent for entertaining. Served with homemade focaccia and an arugula salad - bread was perfect for sopping up the juices and spreading the soft, mellow roasted garlic cloves. I have never cooked rabbit - but we may try this dish as it was intended soon. I cannot wait for lunch time so we can eat the leftovers!
simonzee
Belmar, NJ
8/8/2017
Very delicious, even the kids liked it. A little bit strong for the younger members of the family. Great introduction to " GOOD FOOD "
cagi020396
Bathurst, Australia
3/19/2017
A great change for a family dinner, enjoyed by all family members.
cagi020396
Bathurst NSW Australia
1/3/2017
Hey, its look <a herf="www.justcandyrecipes.com"> very delicious </a>, I'll obviously try it in my home.
justcandyrecipes
Melbourne
11/29/2016
I do a lot of cooking for my family... This recipe was awesome... I really appreciate simple ingredients and instructions that turn out very favorable results... I only had three large bone-in, skin-on chicken breasts to prepare... Had to substitute Kalamata olives... Other than that, made up and used about 3/4 of recommended seasoning... Served over a rice medley with the resulting broth spooned over all (wine, garlic, olives)... Will do again!... Totally recommend that you find and use regular thick-sliced pancetta...
Username4U
4/20/2016
This is a fabulous recipe. I've substituted both proscuitto and good quality bacon for the pancetta. I've made it with just thighs. I've used boneless breasts and made it for a party crowd. It is always good.
melaniehd
Alexandria, VA
12/15/2015
I don't normally write reviews because I'm the busy mother of two but this recipe is so amazing that I was compelled to rate it. It is AMAZING!!! I followed the directions exactly and I honestly wouldn't change a thing. I froze the leftovers and they were just as good (if not better) than the first time I made the recipe. Definitely a keeper!
Anonymous
Palos Verdes, CA
12/4/2014
I made this tonight, to great approval ratings from the whole family, including our 3.5 year old. I used four legs and four thighs, skin on per the recipe, and I used the full recipe's worth of olive oil, wine, and herbs (even though the recipe called for a lot more chicken); I omitted the garlic and red pepper (I have reflux). Oven temperature and time were exactly per the recipe; the chicken came out perfect. Looked a bit dry on top but cooked perfectly and heavenly flavor. I cooked it in Pyrex. My pancetta came pre-cut in tiny pieces (couldn't find it solid/in larger pieces) and some of them ended up so crisp they were pretty hard; but they were very tasty!I also made wilted baby spinach with crispy garlic using olive oil and butter as a special for my husband, and our son gobbled that down, too! He didn't like the olives, though (I used kalamata and some small black/green olive from one of the local Greek markets, can't recall the specific variety), and we let him taste the sauvignon blanc (his request) and he didn't like that, either. Never mind; his palette is pretty sophisticated for his age as it is. :-)I usually don't cook chicken with the skin on, but did this time and it was delicious. I am hesitant to try it without the skin on, honestly. I figure if we don't eat this way very often, it's okay to do it on occasion.
twirlygirl
Boston area, MA
5/4/2014
I was a big fan of this delicious recipe til I noticed the calorie count! No wonder there are so many fat gourmets in this country: a THOUSAND calories per serving!? I love the recipe but will certainly be looking for ways to lighten it!
missnewengland
Cooperstown NY
12/3/2013
This was a huge hit with my family. Since I had kalamata olives I changed the spice mixture to oregano, cayenne, onion powder, garlic powder, salt and pepper. Used quartered dark meat and baked 20 minutes longer. Will definitely make again.
jschnetzer
New York
10/9/2013
This recipe is a hit at our house, making it again tonight. Have used both the oil cured and Kalamata olives with equal taste. Sticking with the Kalamatas because Whole Foods' olive bar stocks the pitted ones. We only use the boneless chicken breasts, they're never dry. Would recommend cutting them in half or thirds if serving guests at a buffet. Also! I get an extra slice of pancetta, at least a quarter inch thick. Finally! Clean up is easier if high quality stainless steel, cast iron/enamel, or ceramic cookware is used. Taste and appearance is still 4forks using a Pyrex.
TucsonTilly
Oak Park, Clifornia
9/9/2013
TagsWhite WineWineAlcoholBeveragesItalianEuropeanItalian AmericanGarlicRoot VegetableVegetableOlivePancettaCured MeatMeatWhole ChickenChickenPoultryMainDinnerNut FreeDairy FreeKetoEasySheet-Pan DinnersRoastGourmet
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