By Katie Lee
HQ 76 | WINTER 2011
Simply seasoned with salt and pepper and roasted with pancetta, garlic cloves and fresh rosemary, Katie Lee’s famous oven-roasted chicken is a twist on hearty holiday dining. “This is a rich, hearty dish that’s perfect for cold weather,” Katie says. “Get a fire going, and have some friends over – and make sure everybody’s ready to dig in.”
6 boneless, skin-on chicken breast halves
Kosher salt and freshly ground black pepper
1/2 pound pancetta or slab bacon, cut in 1/2-inch cubes
1 tablespoon olive oil
15 garlic cloves
Canola oil
1 tablespoon chopped fresh rosemary, plus sprigs
Preheat the oven to 400 F. Rinse the chicken and pat dry completely. Heavily salt and pepper each piece. Set aside.
In a medium ovenproof skillet over medium heat, cook the pancetta until crispy, about 6 minutes. Remove with a slotted spoon and set aside. Drain off all but 1 tablespoon of the fat. Add the olive oil and garlic cloves. Cook until the cloves are golden brown. Transfer to the oven and bake until the cloves are soft, 5 to 7 minutes. Carefully remove the pan from the oven and set aside.
Meanwhile, in a large ovenproof skillet, heat 1 inch of canola oil over high heat until very hot but not smoking. Carefully place the chicken skin-side down in the hot oil. Let cook 3 to 4 minutes to start crisping the skin. Do not turn. Carefully transfer the pan to the oven and bake until the chicken is cooked all the way through, 7 to 8 minutes. Carefully remove the pan from the oven.
Transfer the chicken to a serving platter. Sprinkle with pancetta, garlic cloves and fresh rosemary.
