Mediterranean Roast Chicken Pieces
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adapted from Gourmet Magazine, January 2009
  • 2 Pollo Buonos cut into 8 pieces each
  • ¼ cup extra virgin olive oil
  • 1 tbsp chopped fresh rosemary
  • 1 tbsp sea salt
  • 1 1/2 tsp red pepper flakes
  • 1 tsp black pepper
  • 10 peeled garlic cloves, cut in half
  • 2 slices of pancetta cut ¼ inch thick, cut into inch long pieces
  • 1 1/2 cups dry white wine
  • ¼ cup of capers
  • ¼ cup sundried tomatoes (optional)
Preheat the over to 450° F. Combine the oil, rosemary, salt, and peppers, then mix with the chicken in a large bowl. Place the pieces of chicken, skin side up, on a sheet pan (about 11x17), then scatter the pieces of garlic and pancetta on top of the pieces of chicken. Put the pan on the middle rack in the over and cook for 15 minutes. Add the wine, capers and sundried tomatoes (optional) and cook for 15 more minutes, until the skin is brown and the meat is cooked through. Remove the pan from the oven and allow to stand for 5-10 minutes. When serving, be sure to pour some of the sauce in the pan over the chicken, including any pancetta or capers that are in the sauce.

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