Thyme Scented Chicken with Roasted Apples, Pancetta and Garlic
Here’s the modern version of roast chicken. Serve with mashed potatoes and green beans. Chicken thighs work really well too.
4 skin-on, bone-in breasts 4
1 tbsp olive oil 15 mL
2 tsp dried thyme leaves 10 mL
½ tsp each salt, pepper and paprika 2 mL
2 your favourite U.S. apples, unpeeled 2
8 large garlic cloves, peeled 8
¼ cup pancetta, cut into matchstick-size pieces 50 mL
1. Preheat oven to 425F (220C). Trim any extra skin from breasts and discard. Place chicken, oil, thyme, salt, pepper and paprika in a large bowl. Using your hands, evenly rub spices all over chicken. Turn onto a large rimmed baking sheet, skin-side up.
2. Roast chicken in preheated oven 20 minutes. Meanwhile, core apples and cut each into 8 wedges. After 20 minutes, add garlic and apples, stirring with chicken juices. Spread out in a single layer. Reduce oven temperature to 375F (190C). Continue to roast, 10 minutes. Stir in pancetta. Roast until pancetta is crisp and chicken is cooked through, about 10 more minutes. Serves 4.