Chicken facile

1. Preheat your oven to 350 degrees.

2. In a large roasting pan, rip up a ciabatta loaf and throw it in. Along with it goes two big handfuls of cherry tomatoes, one big handful of the best olives you can afford and one big garlic bulb broken into cloves, skin still on.

3. Tear up some fresh basil and sprinkle throughout.

4. Pat one whole cut up fryer chicken pieces as dry as possible and lay them on top of the roasted pan. (see picture)

5. Over everything, pour a generous amount of good olive oil, salt & pepper, and a sprinkle of red chili flakes. Toss with your hands and then reposition chicken on top.

6. Roast for 30 minutes. Remove and reposition chicken and roast another 30. Take out and place 8 slices of pancetta on top of the chicken skin and roast 15 minutes more.

7. At this point your chicken will be cooked through. I switched the broiler on at the end to crisp up the pancetta and chicken skin a bit. Feel free to do this, or even brown this chicken skin before putting in the oven. If you go this route, I'd cut back the cooking time a bit.

8. Before serving, add a few fresh basil leaves for color.