Roast Chicken with Pancetta and Olives

Ingredients

• 2 chickens (about 3 1/2 pounds each), backbones cut out and each chicken cut into 12 pieces (see cooks' note, below)
• 1/4 cup extra-virgin olive oil
• 1 1/2 tablespoons chopped thyme
• 1 tablespoon chopped rosemary
• 1 tablespoon fine sea salt
• 1/2 to 1 teaspoon hot red-pepper flakes
• 10 garlic cloves, peeled
• 2 (1/4-inch-thick) slices pancetta, cut into 1-inch pieces
• 1 cup dry white wine
• 24 oil-cured black olives

Instructions

1. 1

   Preheat oven to 450°F with rack in middle.

2. 2

   Toss chicken with oil, thyme, rosemary, sea salt, red-pepper flakes, and 1 teaspoon pepper, rubbing mixture into chicken.

3. 3

   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.