In East Hampton, New York, there is a very popular restaurant called Nick and Toni’s.  The food is great, but a lot of people go for the scene.  Me? I go for the chicken.  They cook the chicken in an iron skillet inside of a wood-burning oven.  Simply seasoned with salt and pepper and roasted with pancetta, garlic cloves, and fresh rosemary, its skin is perfectly crisp and the succulent meat rich with flavor.  I created this recipe during the off-season when I was dreaming of feasting at Nick and Toni’s.

Preheat oven to 400 degrees F.

Rinse the chicken and pat dry completely.  Heavily salt and pepper each breast.  Set aside.

In a medium, ovenproof, skillet over medium heat, cook pancetta until crispy, about 6 minutes. Set aside.  Drain all but one tablespoon of the grease.  Add olive oil and garlic cloves.  Cook the garlic for a few minutes until the cloves are golden brown.  Transfer to oven and cook until the cloves are soft, about 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.  Carefully place chicken, skin side down, in the hot oil.  Let cook 3 to 4 minutes to start the crisping of the skin.  Do not turn.  Carefully transfer pan to oven and bake until chicken is cooked all the way through, another 7 to 8 minutes. Carefully remove the pan from the oven.

Transfer the chicken to a serving platter. Sprinkle the top with pancetta, garlic cloves, and fresh rosemary.