Roasted Chicken with Artichoke Hearts and Pancetta

4 comments

Appears in Cook's Country December/January 2015

Cooking the chicken skin side down in a 450-degree oven nicely crisps and browns the skin. Frozen artichokes and pancetta combine for a quick-cooking, flavorful side dish.

SERVES4

TIME30 minutes

Roasted Chicken with Artichoke Hearts and Pancetta

WHY THIS RECIPE WORKS

Cooking the chicken skin side down in a 450-degree oven nicely crisps and browns the skin. Frozen artichokes and pancetta combine for a quick-cooking, flavorful side dish.

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