Chicken Thighs Roasted on a Bed of Salt in the Style of the French Alps

In this recipe, which I adapted from Cuisine et Fêtes dans Les Alpes du Sud by Jean-Jacques de Corcelles, chicken thighs are seasoned with pepper and a pinch of salt, rolled in chopped wild thyme, wrapped separately in a thin round of pancetta, tied up with string, and then roasted in a shallow flameware or ovenproof stoneware dish. The result is delicious silky, moist chicken thighs. Half-pound chicken thighs will roast in about 20 minutes.