- Preheat the oven to 180oC/gas mark 4.
- Get a deep roasting tray big enough to fit all the chicken in one layer. Tear the ciabatta into medium-sized chunks and place in the tray with the chicken, tomatoes, basil leaves, unpeeled garlic cloves and olives. Add a generous drizzle of oil, a pinch of sea salt and black pepper and the chilli. Toss to coat everything with the oil and seasoning, then reposition the chicken on top.
- Bake in the oven, turning the chicken after 30 minutes. After another 30 minutes, drape the pancetta or bacon on top of the chicken and return to the oven for 15 minutes, until the chicken is cooked and falling off the bone. Serve with a crisp green salad.
If you're watching your fat intake, use chicken legs or even breasts instead of thighs.