Roast Chicken with Pancetta and Olives

This was great. Loved it but man did it start to smoke towards the end of cooking. Im sure it was the pancetta. Anyone else have this problem? Will make it again but maybe lower oven temp.

• Anonymous

• Phoenix

• 9/3/2020

This is such a great combination of flavors that you cannot loose, this is in my rotation of go to dinners.

• Geezer_Cook

• Bellevue, WA

• 7/6/2020

Really good recipe--it turned out delicious. I used boneless skinless chicken thighs. I also added some quartered mushrooms and I used a garlic press for the garlic to mix it all in. I would modify a couple things next time: use a bit less salt and add a bit of acid, maybe a splash of lemon juice.

• skiingsue

• Phoenix, AZ

• 4/20/2018

Loved this recipe! Very quick to put together and a super tasty.

• ryak

• 1/31/2018

This was so delicious - and super easy - especially when you have your guy take apart the chicken. We used a small organic/free range chicken - so only cut the breasts in half. Used full amount of all ingredients but chicken - since just for two only did one chicken. Beautiful dish - would be excellent for entertaining. Served with homemade focaccia and an arugula salad - bread was perfect for sopping up the juices and spreading the soft, mellow roasted garlic cloves. I have never cooked rabbit - but we may try this dish as it was intended soon. I cannot wait for lunch time so we can eat the leftovers!

• simonzee

• Belmar, NJ

• 8/8/2017

Very delicious, even the kids liked it. A little bit strong for the younger members of the family. Great introduction to " GOOD FOOD "

• cagi020396

• Bathurst, Australia

• 3/19/2017

A great change for a family dinner, enjoyed by all family members.

• cagi020396

• Bathurst NSW Australia

• 1/3/2017

嘿,看<赫夫= " www.justcandyrecipes.com "manbetx苹果下载 >very delicious , I'll obviously try it in my home.

• justcandyrecipes

• Melbourne

• 11/29/2016

我为我的家人做很多烹饪……这道菜was awesome... I really appreciate simple ingredients and instructions that turn out very favorable results... I only had three large bone-in, skin-on chicken breasts to prepare... Had to substitute Kalamata olives... Other than that, made up and used about 3/4 of recommended seasoning... Served over a rice medley with the resulting broth spooned over all (wine, garlic, olives)... Will do again!... Totally recommend that you find and use regular thick-sliced pancetta...

• Username4U

• 4/20/2016

This is a fabulous recipe. I've substituted both proscuitto and good quality bacon for the pancetta. I've made it with just thighs. I've used boneless breasts and made it for a party crowd. It is always good.

• melaniehd

• Alexandria, VA

• 12/15/2015

I don't normally write reviews because I'm the busy mother of two but this recipe is so amazing that I was compelled to rate it. It is AMAZING!!! I followed the directions exactly and I honestly wouldn't change a thing. I froze the leftovers and they were just as good (if not better) than the first time I made the recipe. Definitely a keeper!

• Anonymous

• Palos Verdes, CA

• 12/4/2014

I made this tonight, to great approval ratings from the whole family, including our 3.5 year old. I used four legs and four thighs, skin on per the recipe, and I used the full recipe's worth of olive oil, wine, and herbs (even though the recipe called for a lot more chicken); I omitted the garlic and red pepper (I have reflux). Oven temperature and time were exactly per the recipe; the chicken came out perfect. Looked a bit dry on top but cooked perfectly and heavenly flavor. I cooked it in Pyrex. My pancetta came pre-cut in tiny pieces (couldn't find it solid/in larger pieces) and some of them ended up so crisp they were pretty hard; but they were very tasty! I also made wilted baby spinach with crispy garlic using olive oil and butter as a special for my husband, and our son gobbled that down, too! He didn't like the olives, though (I used kalamata and some small black/green olive from one of the local Greek markets, can't recall the specific variety), and we let him taste the sauvignon blanc (his request) and he didn't like that, either. Never mind; his palette is pretty sophisticated for his age as it is. :-) I usually don't cook chicken with the skin on, but did this time and it was delicious. I am hesitant to try it without the skin on, honestly. I figure if we don't eat this way very often, it's okay to do it on occasion.

• twirlygirl

• Boston area, MA

• 5/4/2014

I was a big fan of this delicious recipe til I noticed the calorie count! No wonder there are so many fat gourmets in this country: a THOUSAND calories per serving!? I love the recipe but will certainly be looking for ways to lighten it!

• missnewengland

• Cooperstown NY

• 12/3/2013

This was a huge hit with my family. Since I had kalamata olives I changed the spice mixture to oregano, cayenne, onion powder, garlic powder, salt and pepper. Used quartered dark meat and baked 20 minutes longer. Will definitely make again.

• jschnetzer

• New York

• 10/9/2013

这道菜is a hit at our house, making it again tonight. Have used both the oil cured and Kalamata olives with equal taste. Sticking with the Kalamatas because Whole Foods' olive bar stocks the pitted ones. We only use the boneless chicken breasts, they're never dry. Would recommend cutting them in half or thirds if serving guests at a buffet. Also! I get an extra slice of pancetta, at least a quarter inch thick. Finally! Clean up is easier if high quality stainless steel, cast iron/enamel, or ceramic cookware is used. Taste and appearance is still 4forks using a Pyrex.

• TucsonTilly

• Oak Park, Clifornia

• 9/9/2013