Ingredients:
- 2 chickens (about 3 1/2 lb each), backbones cut out and each chicken cut into 12 pieces ( see cooks' note, below)
Directions:
- Preheat oven to 450°F with rack in middle.
- Toss chicken with oil, thyme, rosemary, sea salt, red-pepper flakes, and 1 teaspoon pepper, rubbing mixture into chicken.
- Arrange chicken, skin side up, in 1 layer in a 17-by 11-inch 4-sided sheet pan. Scatter garlic and pancetta on top and roast until chicken begins to brown, about 20 minutes. Drizzle wine over chicken and roast 8 minutes more. Scatter olives over chicken and roast until skin is golden brown and chicken is cooked through, 15 to 20 minutes more. Let stand 10 minutes.
- Cooks' note: To cut a chicken into 12 pieces, remove wings and cut each breast half into 3 pieces, then separate drumsticks and thighs. Backbones can be used to make chicken stock.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 531.09 Kcal (2224 kJ) | ||
| Calories from fat | 345.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 38.33g | 59% | |
|---|---|---|---|
| Cholesterol | 181.37mg | 60% | |
| Sodium | 1072.8mg | 45% | |
| Potassium | 426.61mg | 9% | |
| Total Carbs | 2.33g | 1% | |
| Sugars | 0.35g | 1% | |
| Dietary Fiber | 0.18g | 1% | |
| Protein | 36.61g | 73% | |
| Vitamin C | 8.4mg | 14% | |
| Iron | 2.2mg | 12% | |
| Calcium | 37.8mg | 4% | |
| Amount Per 100 g | |||
| Calories | 216.13 Kcal (905 kJ) | ||
| Calories from fat | 140.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.6g | 59% | |
|---|---|---|---|
| Cholesterol | 73.81mg | 60% | |
| Sodium | 436.59mg | 45% | |
| Potassium | 173.61mg | 9% | |
| Total Carbs | 0.95g | 1% | |
| Sugars | 0.14g | 1% | |
| Dietary Fiber | 0.07g | 1% | |
| Protein | 14.9g | 73% | |
| Vitamin C | 3.4mg | 14% | |
| Iron | 0.9mg | 12% | |
| Calcium | 15.4mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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