While perusing my blogroll a week or two ago, I checked in on Susan at Sticky, Gooey, Creamy, Chewy. I was very sorry to read that she'd had an accident, but happy to read the recipe she'd posted from her most recent issue of Gourmet magazine. January's issue was all about Italian, and included a recipe for Roast Chicken with Pancetta and Olives from Tony Oltranti. The recipe incorporated oil-cured olives, which I had on hand and needed to use up, and seemed simple, so I marked it down to try. I'm so happy I did! The chicken was wonderfully flavorful and moist, with crisp skin, the garlic became soft and sweet and perfect to spread on bread and sop up the light but intensely flavored juices. I replaced the pancetta that was called for with some of my bacon, and the smokiness added a nice dimension without overpowering any of the other flavors.Roast Chicken with Bacon and Olives
Adapted from Tony Oltranti, Gourmet Magazine Jan 2009 via Susan Filson
6-8 Bone-in skin-on chicken breasts, cut in half width-wise
1/4 C extra-virgin olive oil
1 1/2 Tb fresh thyme, chopped
1 Tb fresh rosemary, chopped
1 Tb fine sea salt
1/2 to 1 tsp red pepper flakes, adjust to your taste
1 tsp freshly ground black pepper
10 garlic cloves, peeled
4 thick slices bacon, cut into 1/2" pieces
24 oil-cured black olives
Preheat oven to 450 degrees F.
Place chicken pieces on a rimmed baking sheet and toss with the olive oil. Combine thyme, rosemary, salt, red pepper flakes, and black pepper. Rub the spice mixture into the chicken and arrange all of the pieces skin-side up in a single layer. Scatter garlic and bacon around the chicken and roast until the chicken begins to brown, 20 minutes. After 20 minutes, drizzle the wine over the chicken and roast for 8 minutes more. After the 8 minutes, scatter the olives over the chicken and continue roasting until the skin is golden brown and the meat is cooked through, 15-20 minutes more. Rest for 10 minutes before serving.
Get well soon, Susan!