Last night's dinner: Roast Chicken with Pancetta and Olives

Everything really is better with bacon, especially this delicious roast chicken recipe from Epicurious. The beauty of this dish is that it only took about five minutes of prep time. Here is my slightly modified version.

Ingredients:

• 8-pieces of bone-in, skin-on chicken
• 1/4 cup extra-virgin olive oil
• 1 tablespoon chopped rosemary
• 1 tablespoon fine sea salt (this is my favorite sea salt)
• 1 teaspoon hot red-pepper flakes
• 15 garlic cloves, peeled
• 1 pre-cut package of pancetta from Trader Joe's
• 1 cup dry white wine
• 1 small jar of pitted Kalamata olives in oil

 

Preparation:

Preheat oven to 450 with rack in middle.

Toss chicken with oil, rosemary, salt, red-pepper flakes, and ground pepper, rubbing mixture into chicken.

Arrange chicken, skin side up, in 1 layer on a sheet pan. Scatter garlic and pancetta on top and roast until chicken begins to brown, about 20 minutes. Drizzle wine over chicken and roast 8 minutes more. Scatter drained olives over chicken and roast until skin is golden brown and chicken is cooked through, 15 to 20 minutes more. Let stand for 10 minutes.

Serve with arugula salad tossed with lemon, good olive oil, good salt and parmesan.