Name: Roast Chicken with Pancetta and Olives
Cook time: 25 min
Total time: 1 1/2 hr
Yield: Makes 8 servings
Ingredients: 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

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Photo by Marcus Nilsson

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.

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.

Recipe notes

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Recipe notes

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