Roast Chicken with Pancetta and Olives | Lindsay’s Recipes | Umami

Ingredients

• 2 chickens (about 3 1/2 pounds each), backbones cut out and each chicken cut into 12 pieces (see cooks' note, below)
• 1/4 cup 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
• 1 cup dry white wine
• 24 oil-cured black olives