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Roasted Chicken with Pancetta, Rosemary & Garlic


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  • 3 pounds bone-in chicken parts, breasts, thighs, and drumsticks or a mix with breasts cut in half, trimmed (see note)
  • Kosher salt
  • Black pepper, freshly ground
  • 2 teaspoons olive oil
  • 3 ounces sliced pancetta, chopped
  • 4 garlic cloves, sliced thin
  • 2 teaspoons chopped fresh rosemary
  • 1/8-1/4 teaspoon crushed red pepper flakes
  • 1/2 cup white wine
  • 1 cup chicken broth
  • 1 tablespoon lemon juice
  • 3 tablespoons unsalted butter, cut into three pieces



Step 1

Adjust oven rack to middle position and heat to 450°F.
Pat chicken pieces dry with paper towel and season well with salt and pepper. Heat oil and pancetta together in a large skillet over medium heat. Stir pancetta frequently and cook until fat is rendered and pancetta is crisp, 5 to 6 minutes. Remove pancetta with slotted spoon and drain on a plate lined with paper towel.
Increase heat to medium-high and place chicken in skillet, skin-side down and cook until skin is well browned and crispy. Cook thighs and breasts skin side down for the majority of the cooking time, 7 to 8 minutes, then turn skin side up for a quick sear on the flesh side, 2 to 3 minutes. Turn the legs more frequently to get even browning on all sides, total cooking time10 minutes.
Transfer browned chicken pieces to a baking dish and roast in oven until the thickest part of breast registers about 160°F and thickest part of thighs and drumsticks register about 175°, about 15 to 20 minutes. Let chicken sit for 5 minutes.
Meanwhile, turn heat off skillet for a few minutes to cool. Drain all but 1 tablespoon of fat from the pan. Once the skillet has cooled, add garlic, rosemary and red pepper flakes and cook slowly, on medium heat, stirring continuously until the garlic is crisp, about 2 minutes. Add wine to skillet and increase heat to medium-high, scraping up any browned bits off the bottom of the pan with a wooden spoon and simmer until wine is reduced to a syrupy consistency, about 3 minutes. Add broth and simmer until slightly thickened and measures about 1/3 cup, about 8 minutes.
Off the heat, add lemon juice and whisk in butter pieces. Season with salt and pepper and pour sauce over cooked chicken. Scatter pancetta on top and serve.

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