Mangi!: Crispy Oven-Roasted Chicken with Roasted Garlic, Pancetta, and Rosemary

This is a Katie Lee Joel recipe. I changed it a little, as I didn't want to fry anything.
My changes are in bold.
6 boneless, skin-on chicken breast halves (I used 2 bone-in chicken breasts)
Kosher salt and freshly ground pepper
1/2 pound pancetta, cut in 1/2 inch cubes (i cut mine into strips)
1tbs olive oil
15 garlic gloves (i used 2 tbs minced garlic)
canola oil (omitted)
1tbs chopped fresh rosemary, plus sprigs (i used 2 sprigs)

Her directions are:
Preheat oven to 400.
rinse the chicken and pat dry completely.
heavily salt and pepper each piece.
set aside.
in a medium ovenproof skillet over medium heat, cook the pancetta until crispy, about 6 minutes. remove with a slotted spoon and set aside.
drain off all but 1tbs of the fat. add the olive oil and garlic cloves.
cook until the cloves are golden brown.
transfer to oven and bake until the cloves are soft, 5-7 minutes.
carefully remove the pan from the oven and set aside.
meanwhile, in a large ovenproof skillet, heat 1inch of canola oil over high heat until very hot but not smoking.
carefully place the chicken skin side down in the hot oil.
let cook 3-4 minutesto start crisping the skin.
do not turn.
carefully transfer the pan to the oven and bake until the chicken is cooked all the way through, 7-8 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.

My take was:
preheat oven to 350
place chicken in a glass dish and season with salt and pepper.
drizzle olive oil over chicken.
sprinkle garlic over chicken.
lay strips of pancetta across chicken.
pierce the top of each breast and insert a sprig of rosemary.