Name: Crispy Oven-Roasted Chicken with Roasted Garlic, Pancetta, and Rosemary
Yield: 6
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 -

Crispy Oven-Roasted Chicken with Roasted Garlic, Pancetta, and Rosemary

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Ingredients for - Crispy Oven-Roasted Chicken with Roasted Garlic, Pancetta, and Rosemary

1. 6 boneless, skin-on chicken-breast halves -

2. Kosher salt -

3. Freshly ground black pepper -

4. 1/2 lb. pancetta or slab bacon -

5. 1 tbsp. olive oil -

6. 15 clove garlic -

7. Canola oil -

8. 1 tbsp. fresh rosemary -

How to cook deliciously - Crispy Oven-Roasted Chicken with Roasted Garlic, Pancetta, and Rosemary

1. Stage

Preheat oven to 400 degrees F. Rinse chicken, and pat dry. Salt and pepper each piece. Set aside.

2. Stage

In 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.

3. Stage

Meanwhile, 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.