Roast Chicken with Pancetta and Olives from Leite's Culinaria

Name: Roast Chicken with Pancetta and Olives from Leite's Culinaria
Ingredients: 2 chickens or rabbits (about 3 1/2 pounds each), cut into 10 to 12 pieces (see note above); 1/4 cup extra-virgin olive oil; 1 1/2 tablespoons chopped fresh thyme; 1 tablespoon chopped fresh rosemary; 1 to 2 teaspoons fine sea salt (or less if using particularly salty olives); 1/2 to 1 teaspoon hot red pepper flakes (optional); 1 teaspoon black pepper; 10 garlic cloves, peeled; 2 thick slices pancetta or bacon, cut into 1/2- to 1-inch pieces (about 1/4-inch-thick slices or 4 ounces total); 1 cup dry white wine; 24 black olives, pitted if desired

Roast Chicken with Pancetta and Olives from Leite's Culinaria was pinched from <a href="http://leitesculinaria.com/81989/recipes-roast-chicken-pancetta-olives.html" target="_blank">leitesculinaria.com.</a>

INGREDIENTS

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2 chickens or rabbits (about 3 1/2 pounds each), cut into 10 to 12 pieces (see note above)

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1/4 cup extra-virgin olive oil

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1 1/2 tablespoons chopped fresh thyme

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1 tablespoon chopped fresh rosemary

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1 to 2 teaspoons fine sea salt (or less if using particularly salty olives)

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1/2 to 1 teaspoon hot red pepper flakes (optional)

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1 teaspoon black pepper

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10 garlic cloves, peeled

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2 thick slices pancetta or bacon, cut into 1/2- to 1-inch pieces (about 1/4-inch-thick slices or 4 ounces total)

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1 cup dry white wine

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24 black olives, pitted if desired

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