There’s nothing more comforting than roast chicken. I can’t count how many times I’ve cooked it, but I can never get tired of this dish. Chicken has a nice flavor when roasted with just salt, pepper and herbs, but there are a number of other ingredients you can add.
The way I roasted it this time was inspired by my sausage and potatoes one-pot dish last week. I added a few slices of pancetta for a crunchy top, some pitted olives and a few of the husk tomatoes I used in the sausage dish. We had a little Pinot Grigio wine left over, so I included that at the end for a nice sauce to form when in the oven. The wine also keeps the chicken moist. I served it with some roasted vegetables and the rest of the Pinot Grigio.
Roast Chicken Thighs with White Wine Recipe
4 chicken thighs
4 slices pancetta, or bacon
1 cup white wine
1 cup pitted olives
1 handful husk tomatoes, or cherry tomatoes
6 garlic cloves
1 tablespoon olive oil
2 teaspoons dried thyme
salt & pepper, to taste
Preheat oven to 400°F. Place chicken thighs in a large baking pan, then put in olives, garlic, husk tomatoes and wine. Place one pancetta slice on top of each thigh. Top with the thyme and salt & pepper then drizzle olive oil on chicken. Depending on the size of your chicken thighs, bake for an hour to an hour and a half, until golden brown. Check every 15-20 minutes and stir the ingredients around a bit. The wine, olives and garlic will make a delicious sauce.
Total Time: 60-90 minutes
Yield: 2-4 servings