Roast Chicken with Pancetta and Olives

• 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

1. Preheat oven to 450F with rack in middle.
2. Toss chicken with oil, thyme, rosemary, sea salt, red-pepper flakes, and 1 teaspoon pepper, rubbing mixture into chicken.
3. Arrange chicken, skin side up, in 1 layer in a 17-by 11-inch 4-sided sheet pan.
4. Scatter garlic and pancetta on top and roast until chicken begins to brown, about 20 minutes.
5. Drizzle wine over chicken and roast 8 minutes more.
6. Scatter olives over chicken and roast until skin is golden brown and chicken is cooked through, 15 to 20 minutes more.
7. Let stand 10 minutes.

chickens, extravirgin olive oil, thyme, rosemary, salt, hot redpepper, garlic, pancetta, white wine, oilcured black olives

Taken from www.epicurious.com/recipes/food/views/roast-chicken-with-pancetta-and-olives-351176 (may not work)