Roasted Chicken with Oil-Cured Olives & Pancetta

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Usually if I see a recipe with 10 cloves of garlic…I am immediately turned off, thinking it is doomed for disaster, and I pass over it. 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 pounds dark meat chicken
• 1/4 cup DeLallo Extra Virgin Olive Oil
• 1/2 tablespoon fresh chopped thyme
• 1/2 tablespoon fresh chopped rosemary
• Salt and pepper
• 1/2 teaspoon dried chili pepper flakes
• 1/2 teaspoon cayenne pepper
• 2 (1/4-inch thick) slices DeLallo Pancetta, cut into 1-inch pieces
• 10 cloves garlic, lightly smashed
• 1/3 cup white wine
• 1/2 cup DeLallo Oil-Cured Olives (about 20 olives), pitted 

Directions:

Preheat the oven to 450˚F.

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

Toss the chicken pieces with the olive oil, fresh herbs, salt, pepper, chili pepper and cayenne. Rub the mixture into each piece of chicken. Scatter the pancetta and garlic around the pan.

Roast chicken until it begins to brown, about 25 minutes. Drizzle wine over the chicken, then continue roasting chicken another 20 minutes before adding the olives. Scatter the oil-cured olives around the pan and roast for another 20 minutes.

Allow 10 minutes before serving.

Note: The pan juices are really what makes this dish. Serve a drizzle of juice with each piece of chicken.  

Serves 8 to 10 Printer-friendly version