About This Recipe
Who doesn’t love a one-pan dinner? This iteration combines bold flavors in big moves—forget teaspoons of this or pinches of that; instead use the whole bunch, the whole head, olives, AND bacon. Don’t be shy about increasing the quantity of veggies: just use two baking sheets instead of one roasting pan.
- Prep: 25 m
- Cook: 1 h
- Servings: 4people
- 2 small zucchinis
- 1 yellow onion
- 1 head garlic
- ½ lb Kalamata olives
- 1 bunch fresh basil
- 4 tbsp olive oil
- ½ lb bacon sliced or pancetta
- 8 chicken thighs or legs skin-on, bone-in
- 1 lb grape tomatoes
- 1 bird's eye chili
- salt and pepper to taste
- Assemble, prepare, and measure ingredients. Slice zucchini thickly into rounds about 1/2 inch/1 cm thick. Cut onion into eight wedges. Separate garlic cloves from their bulb but don’t peel them. Smash garlic in its peel, then discard the peel. Remove pits from olives. Roughly chop basil leaves. Preheat oven to 350°F/180°C.
- Line a plate with paper towels. Add 2 tablespoons olive oil to a roasting pan large enough to fit all the ingredients in one layer. Place bacon (or pancetta) in roasting pan and cook over medium-low heat for 10 minutes. Use a slotted spoon to transfer bacon (or pancetta) to plate to drain.
- Place zucchini, onions, garlic, olives, basil, chicken, tomatoes, and chili in pan. Drizzle with the remaining 2 tablespoons of olive oil and season with salt and pepper. Toss everything together to coat well. Shake pan to settle ingredients into a (mostly) single layer. Roast, undisturbed, for 30 minutes.
- Place bacon (or pancetta) over top of other ingredients and cook for another 15–20 minutes, or until juices run clear when chicken is pierced close to the bone.
- Serve chicken with vegetables and bacon (or pancetta), spooning over some pan juices, if you like.