Chicken parts cooled wash, rub dry, season with salt and season with pepper.
Chop onion, garlic and pancetta quite small In a frying pan in a little bit of oil roast the pancetta until crisp. Fish it out and put it aside. In the frying fat, start by frying the onion and garlic, then the meat in batches.
Set the oven to 200 °C.
On it you need such an ovenproof dish with a grate insert. Of course, you can also use an oven tray with a roasting rack on top, but this is more practical, and you don’t get the whole oven soggy. So: at the bottom of the form comes what was in the pan except the chicken. Add the herbs and the can of tomatoes. Mix everything well and season if necessary.
Put the roasting rack on top and the chicken pieces on top.
Then put everything together in the stove until the meat is cooked, about 30 minutes depending on the size. Before serving, do not forget to dip the pancetta pieces repeatedly into the sauce.
In this way you have crispy skin and still a tasty sauce, which can be topped with baguette.
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