Tomato and pancetta roast chicken with green olives

Australian Gourmet Traveller recipe for tomato and pancetta roast chicken with green olives.
Tomato and pancetta roast chicken with green olives

Tomato and pancetta roast chicken with green olives

Chris Chen
1H 35M
1H 50M

This simple dish, bursting with summer flavours, can be served hot or at room temperature. A crisp green salad makes a fine addition.




1.Preheat oven to 180C. Combine chicken in a bowl with chilli flakes, 2 tbsp olive oil, 1 tsp sea salt and ½ tsp freshly ground black pepper and stir to combine well, then set aside.
2.Heat 2 tbsp olive oil over medium-high heat in a shallow casserole large enough to hold chicken pieces in a single layer, add onion and cook, stirring occasionally, until browned (4-5 minutes). Remove from heat, add half the oxheart tomatoes and half the cherry tomatoes, spreading over onion, then place chicken pieces on top. Scatter with remaining tomatoes, basil, oregano and thyme and season to taste. Drizzle with wine and remaining olive oil, tuck in garlic, season to taste and roast uncovered until chicken browns and tomato is pulpy (1¼-1½ hours).
3.Place pancetta on top of chicken and roast until crisp (2-3 minutes), then coarsely crumble pancetta and stir into chicken mixture along with olives. Serve hot or at room temperature, scattered with extra herbs.

This recipe is from the March 2013 issue of .

Drink Suggestion: Snappy, savoury young sangiovese. Drink suggestion by Max Allen


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