(Do you like the water bottles in the background? They’re waiting to be recycled. I get the best light next to my sink, lol.)
This was THE BEST chicken I have ever made, at least as far as bone-in, skin-in, roast chicken is concerned. I didn’t make any changes to the recipe (except for only making 1/2), so I will just direct you to the original recipe here: Roast Chicken with Pancetta and Olives, from Gourmet Jan 09 issue. There are some much better photos there as well. We were so hungry by the time I was ready to take pictures that I must admit I just took a few quick snap shots! We ate some of the chicken and removed the rest of it from the bones to reserve for other uses this weekend.
With it, I served the suggested Polenta with Franklin’s Teleme, again from Gourmet Jan 09. We used the recommended tip of subbing a combination of mascarpone and parmesan, since our local grocery store does not carry Franklin’s Teleme. I thought I didn’t like polenta, but apparently I was wrong. Definitely not the healthiest recipe, but SO GOOD!
I also served some steamed broccoli. I highly recommend this recipe!