Ingredients
6 boneless, skin-on chicken-breast halves
Kosher salt
Freshly ground black pepper
1/2 pound pancetta or slab bacon, cut into 1/2-inch cubes
1 Tablespoon olive oil
15 cloves garlic
Canola oil
1 Tablespoon fresh rosemary, chopped, plus sprigs for garnish
Directions:
Preheat oven to 400 F.
Rinse chicken, and pat dry.
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.
Cook until the cloves are golden, then bake in the oven 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 through, 7 to 8 minutes.
Remove the pan from the oven.
Plate to serve.