Roasted Chicken with Oil Cured Olives and Pancetta

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Usually if I see a recipe with 10 cloves of garlic…I am immediately
turned off and think that this recipes is doomed for disaster and I
pass it over. But in this recipe, it actually makes sense and works;
the garlic slowly roasts to a sweet flavor, no potent garlic-wave to
hit you at first bite.  Dipping crusty bread into the pan juices, is my favorite part!

Ingredients:

6 lbs of chicken (thigh and leg meat are best for this dish)
2 - ¼ inch thick slices of DeLallo Pancetta, cut into 1 inch pieces
½ cup DeLallo Oil Cured Olives, about 20 olives, pitted.
¼ cup DeLallo Extra Virgin Olive Oil
½ Tablespoon chopped fresh thyme
½ Tablespoon chopped fresh rosemary
Salt, pepper, hot red-pepper flakes, cayenne pepper (sprinkle on each piece of chicken lightly)
10 cloves of garlic, lightly smashed.
1/3 cup white wine

Directions:

Pre-heat the oven to 450.

Arrange the chicken on a sheet pan that has sides at least 2 inches deep.

Toss the chicken pieces with the olive oil, fresh herbs, salt, pepper, hot pepper and cayenne.  Rub the mixture into each piece of chicken.

Scatter the pancetta and garlic around the pan.   Place the pan in the oven to roast.  Once the chicken begins to brown, about 25 minutes, drizzle the wine throughout the pan.   Continue roasting until the chicken browned completely to a nice golden brown (about 20 minutes).   Scatter the oil-cured olives around the pan and roast for another 20 minutes.   Allow to rest for 10 minutes before serving.  

** The pan juices are really what makes this dish, serves a drizzle of juice with each piece of chicken.  

Serves 8-10Send to friendPrinter-friendly version