Skip to main content

Roast Chicken with Pancetta and Olives

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This Mediterranean-inspired roast chicken with pancetta and olives is a vibrant, one-tray wonder that brings the flavours of the sun to your dinner table. By roasting the chicken with aromatic rosemary, thyme and a hint of chilli, the meat stays succulent while the skin becomes perfectly crisp. The addition of salty pancetta and oil-cured olives creates a rich, savoury sauce when deglazed with a splash of dry white wine.

As a diabetes-friendly main course, this dish is naturally low in carbohydrates and high in lean protein, making it an excellent choice for a healthy evening meal. The slow-roasted garlic cloves become sweet and mellow, providing a wonderful depth of flavour without the need for sugary marinades. Serve it alongside a crisp green salad or steamed seasonal vegetables for a light yet satisfying family supper.

In this article:

Continue reading below

Ingredients for Roast Chicken with Pancetta and Olives

  • 2 chickens (about 1.6kg each), backbones cut out and each chicken cut into 12 pieces (see cooks' note, below)

  • 60ml 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

  • 240ml dry white wine

  • 24 oil-cured black olives

How to make Roast Chicken with Pancetta and Olives

Preheat oven to 232°C with rack in middle.

Toss chicken with oil, thyme, rosemary, sea salt, red-pepper flakes, and 1 teaspoon pepper, rubbing mixture into chicken.

Arrange chicken, skin side up, in 1 layer in a 17-by 11-inch 4-sided sheet pan. Scatter garlic and pancetta on top and roast until chicken begins to brown, about 20 minutes. Drizzle wine over chicken and roast 8 minutes more. Scatter olives over chicken and roast until skin is golden brown and chicken is cooked through, 15 to 20 minutes more. Let stand 10 minutes.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
flu eligibility checker

Ask, share, connect.

Browse discussions, ask questions, and share experiences across hundreds of health topics.

symptom checker

Feeling unwell?

Assess your symptoms online for free

Sign up to the Patient newsletter

Your weekly dose of clear, trustworthy health advice - written to help you feel informed, confident and in control.

Please enter a valid email address

By subscribing you accept our Privacy Policy. You can unsubscribe at any time. We never sell your data.