SHEET PAN CHICKEN WITH JAMMY TOMATOES AND PANCETTA

Sheet pan chicken with Jammy tomatoes and pancetta image

Categories Chicken

Number Of Ingredients 13

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1 1/2 pounds bonless, skinless chicken thighs
1/2 teaspoon kosher salt
9 whole garlic cloves
4 tablespoons EVO
3 tablespoons Fresh lemon juice
2 tablespoons Sweet Paprika
2 teaspoons dried oregano
2 teaspoons brown sugar
1 1/2 teaspoons ground cumin
1 pint cherry tomatoes (preferably different colors) halved
4 ounces dices pancetta or bacon
1/4 cup torn fresh dill, parsley or other herbs for serving
1 freshly ground black pepper

Steps:

Heat oven to 425 degrees. Season chicken all over with salt, and place on a rimmed baking sheet.
Smash all the garlic cloves with the side of a knife. Finely grate two garlic cloves and put it in a small bowl. Stir in the olive oil, lemon juice, paprika, oregano, brown sugar and cumin. Pour over chicken, tossing to coat.
Add tomatoes and remaining smashed garlic cloves to baking sheet, spreading them out around the chicken. Season tomatoes lightly with salt and drizzle with a little more olive oil. Scatter pancetta on top
Roast until chicken is golden and cooked through, about 30 to 35 minutes. After 15 minutes stir the tomatoes and pancetta, but don't disturb the chicken.
Transfer chicken to plates. Stir the tomatoes and pancetta around in the pan, scraping up all the delicious browned bits from the bottom and sides, and stir in the herbs and black pepper to taste. Taste and add salt, if needed, and a squeeze of fresh lemon juice, if you like. Spoon tomatoes, garlic and pancetta over the chicken to serve.