Here at D'Onofrio's Food Center we know our customers love to cook and rich traditions in their family recipes. We would would love to share some of ours with you. Each month we will be featuring a recipe of some of our favorite dishes. Please feel free to try them out at home and let us know if they were as delicious for you as they were for us!!

• 16 pounds dark meat chicken
• 1/2 cup Oil-Cured Olives (about 20 olives) pitted
• 1/4 cup Extra Virgin Olive Oil
• 1/2 tablespoon fresh chopped thyme
• 1/2 tablespoon fresh chopped rosemary
• Salt and pepper
• 1/2 teaspoon dried chili pepper flakes
• 1/2 teaspoon cayenne pepper
• 2 (1/4-inch thick) slices of Pancetta, cut into 1-inch pieces
• 10 cloves garlic, lightly smashed
• 1/3 cup white wine
  
  

Arrange the chicken in a sheet pan that has sides, at least, 2 inches deep.

Toss the chicken pieces with the olive oil, fresh herbs, salt, pepper, chili pepper and cayenne. Rub the mixture into each piece of chicken. Scatter the pancetta and garlic around the pan.

Roast chicken until it begins to brown, about 25 minutes. Drizzle wine over the chicken, then continue roasting chicken another 20 minutes before adding the olives. Scatter the oil-cured olives around the pan and roast for another 20 minutes.

Allow 10 minutes before serving.

Note: The pan juices are really what makes this dish, serves a drizzle of juice with each piece of chicken.