Crispy Oven Roasted Chicken With Roasted Garlic Pancetta And Rosemary Recipe

Ingredients

6 boneless, skin-on chicken-breast halves

kosher salt

Freshly ground black pepper

1/2 lb. pancetta or slab bacon

1 tbsp. olive oil

15 clove garlic

canola oil

1 tbsp. fresh rosemary

Preparation

Step 1Preheat oven to 400 degrees F. Rinse chicken, and pat dry. Salt and pepper each piece. Set aside.Step 2In a medium ovenproof skillet over medium heat, cook the pancetta until crispy, about 6 minutes. Remove with a slotted spoon, and set aside. Drain off all but 1 tablespoon of the fat. Add the olive oil and garlic. Cook until the cloves are golden, then bake in the oven until the cloves are soft, 5 to 7 minutes. Carefully remove the pan from the oven, and set aside.Step 3Meanwhile, in a large ovenproof skillet, heat 1 inch of canola oil over high heat until very hot but not smoking. Carefully place the chicken skin-side down in the hot oil. Let cook 3 to 4 minutes to start crisping the skin. Do not turn. Carefully transfer the pan to the oven, and bake until the chicken is cooked through, 7 to 8 minutes. Remove the pan from the oven, and plate.