Dinner Recipes

Roasted Chicken With Pancetta & Olives

When we made this rustic chicken in the test kitchen, it turned out that nearly every one of us knew the recipe and had cooked it before — not just once, but many times. Yeah, it’s just a simple sheet-pan chicken, but it has everything going for it: you can throw it together with very little notice, it always comes out perfectly, and its big Mediterranean flavors never fail to delight friends and family.

Essentially, you coat the chicken with olive oil, salt, and aromatics — thyme, rosemary, and red pepper flakes — and then bake it with a scattering of whole garlic cloves and pancetta. Here’s the magical part: about halfway through, when the skin is just turning golden brown, you drizzle a cup of wine over it and then add a bunch of olives to the pan.

The chicken comes out of the oven with super crispy skin and juicy, tender meat. The thing to do is cut a slice and then stack it with all the goodies: sweet, soft garlic, crispy pancetta, and warm olives. It’s heavenly, and so are the pan juices. We like to serve the chicken with a pile of grilled toast and encourage our guests to sop up all that herby, briny, salty, smoky stuff with it.

Roasted Chicken With Pancetta & Olives



Roasted Chicken With Pancetta & Olives

Serves: 8


​​2 whole chickens, cut into 10 pieces each, with skin (breasts halved)
¼ cup extra-virgin olive oil
1 ½ Tbsp chopped Gelson’s organic fresh thyme
1 Tbsp chopped Gelson’s organic fresh rosemary
1 Tbsp fine sea salt
1 tsp Gelson’s crushed red pepper flakes
1 tsp freshly ground Gelson’s black pepper
10 garlic cloves, peeled
4 oz pancetta, sliced ¼”-thick and cut into 1” pieces
1 cup dry white wine
24 pitted Castelvetrano and kalamata olives


  1. Preheat the oven to 450° and place one oven rack in the center.

  2. In a large bowl, toss together the chicken, olive oil, thyme, rosemary, sea salt, red pepper flakes, and black pepper. Rub the spices and herbs into the chicken.

  3. Arrange the chicken, skin side up, in an even layer on a large sheet pan. Scatter the garlic and pancetta on top.

  4. Roast until the chicken begins to brown, about 20 minutes. Drizzle the wine over the chicken and roast for an additional 8 minutes.

  5. Scatter the olives over the chicken and roast until the skin is golden brown and the center of the chicken reaches 165º on an instant-read thermometer, 15 to 20 minutes. Let rest for 5 minutes, then serve hot. Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.

Recipe Source: Epicurious

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