ROAST CHICKEN AND PANCETTA AND OLIVES

ROAST CHICKEN AND PANCETTA AND OLIVES - SERVES 8

2 CHICKENS (ABOUT 3 1/2 LB.EACH) BACKBONES CUT OUT AND EACH CHICKEN CUT INTO 12 PIECES
1/4 CUP EXTRA VIRGIN OLIVE OIL
1 1/2 TABLESPOONS CHOPPED THYME
1 TABLESPOON 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 OF PANCETTA, CUT INTO 1 INCH PIECES
1 CUP DRY WHITE WINE
24 OIL CURED BLACK OLIVES

PREHEAT OVEN TO 450 WITH RACK IN THE MIDDLE

TOSS CHICKEN WITH OIL, THYME, ROSEMARY, SEA SALT, RED PEPPER FLAKES AND 1 TSP.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 10 MORE MINUTES.
SCATTER OLIVES OVER CHICKEN AND ROAST UNTIL SKIN IS GOLDEN BROWN AND CHICKEN IS COOKED THROUGH, ABOUT 20 MORE MINUTES.

LET STAND 10 MIN.

START TO FINISH APPROX 1 HOUR COOKING TIME.


FOUND THIS EASY WONDERFUL RECIPE IN GOURMET MAGAZINE