Photo: Lily Banse
Roast Chicken with Pancetta and Olives
10 ingredients
Makes 8 servings
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Estimated Nutrition (whole recipe, rough)
325
Calories
31g
Protein
18g
Fat
4g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 chickens (about 3 1/2 pounds each), backbones cut out and each chicken cut into 12 pieces (see cooks’ note, below)
- 1/4 cup extra-virgin olive oil
- 1 1/2 tablespoons chopped thyme
- 1 tablespoon chopped rosemary
- 1 tablespoon fine sea salt
- 1/2 to 1 teaspoon hot red-pepper flakes
- 10 garlic cloves, peeled
- 2 (1/4-inch-thick) slices pancetta, cut into 1-inch pieces
- 1 cup dry white wine
- 24 oil-cured black olives
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes