Monday, February 23, 2009

Roast chicken with pancetta

I made this for dinner last night with roasted potatoes and a salad. It's supposed to have black olives added halfway through the cooking, but your dad doesn't like them, so I left them out. To replace the acid from the olives I added lemon juice at the end.

I have put this in the Quick/Easy category because, although it's not super quick, it
is very easy. Buy a cut-up chicken or a package of chicken thighs and everything else is very simple to do.

Serves 4

1 chickens, cut into 12 pieces (Leave wings attached & cut breasts in 2) or a cut-up chicken from the supermarket
1/4 cup extra-virgin olive oil
1 tablespoons chopped thyme
1/2 tablespoon chopped rosemary
1 1/2 teaspoons fine sea salt
1/4 teaspoon hot red-pepper flakes
10 garlic cloves, peeled
1 (1/4-inch-thick) slices pancetta, cut into 1-inch pieces
1 cup dry white wine
Juice of one lemon
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.

Scatter garlic in large roasting pan. Arrange chicken, skin side up, in 1 layer on top,add pancetta on top and roast until chicken begins to brown, about 20 minutes. Drizzle 1/2 cup wine over chicken and roast until skin is golden brown and chicken is cooked through, 15 to 20 minutes more. Remove chicken, cover & let stand 10 minutes. Deglaze pan with remaining 1/2 cup of wine and add lemon juice. Pour juices over chicken and serve.

1 comment:

  1. This is so good. I hope Kathy makes it again soon.