This is a delicious way to make a one pot meal. It all goes into a big roasting pan and you are done! I started with leg quarters- if I am not roasting a whole chicken, I like to cook leg quarters. Dark meat has a lot of flavor and is very forgiving as it doesn’t over cook.
When using very few ingredients, it is important to use very bold flavors. In this case, I used garlic, pancetta and balsamic glaze. I cooked the pancetta and then mixed it with the garlic, thyme and the glaze. I then slathered the chicken with the yummy mixture and roasted it.
To make things more interesting, I lined the roasting pan with slices of delicious sour dough bread and some potatoes. The potatoes and the bread come out deliciously crispy on the outside and soft on the inside. I especially love the bread- all the flavors absorb really well.
I served this delicious meal with a green salad and a delicious glass of red wine. I love simple, delicious food with very good quality ingredients!
- 4 leg quarters with skin
- 6 to 8 slices of sour dough bread
- 4 to 5 small potatoes, peeled and cut in half
- ¼ cup pancetta, chopped
- 5 to 6 garlic cloves, smashed
- 2 teaspoons salt
- 2 tablespoons fresh thyme
- 2 tablespoons extra virgin olive oil
- 2 tablespoons balsamic glaze
Cook the pancetta in a hot frying pan until the fat is rendered on medium heat- it should take about 3 to 5 minutes. Turn heat off and take out in a bowl.
Pound the garlic, salt and thyme in a mortar and pestle till smooth. Add the olive oil and balsamic glaze. Mix well and add to the cooked pancetta. Mix well and keep aside.
Preheat oven to 375 degrees F.
Place the bread slices in a medium, lined baking sheet (9X13). Smear some of the marinade on the bread. Add the chicken quarters and the potatoes. Rub the marinade all over covering all the surfaces. Sprinkle salt generously all over. Roast in oven for 30 minutes. Cover with aluminum foil and finish roasting till the chicken is done. Serve a piece of the chicken on top of the cooked bread with potatoes on the side.