Roasted Chicken with Pancetta and Tomatoes
Prep Time
10m
This relatively speedy dinner tastes great and looks amazing
Active Time
10m
Inactive Time
30m
Total
50m
Ingredients
1 1/2 lbs boneless, skinless chicken thighs
1/2 tsp kosher salt, plus more as needed
9 whole unpeeled garlic cloves
2 tbsps extra-virgin olive oil, plus more for drizzling
1 1/2 tbsps fresh lemon juice, plus more for serving
1 tbsp sweet or smoked paprika
1 tsp dried oregano
1 tsp brown sugar (optional)
3/4 tsp ground cumin
1 pint cherry tomatoes (preferably different colors), halved
2 oz diced pancetta or bacon
1/4 cup torn fresh dill, parsley or other herbs, for serving
Freshly ground black pepper
Directions
Heat oven to 425 degrees
Season chicken with salt, and place upside down on a rimmed baking sheet
Smash the garlic cloves with the side of a knife, and peel them
Finely grate one garlic clove and put it in a small bowl
Add the olive oil, lemon juice, paprika, oregano, cumin, and brown sugar (if using), and stir until well blended
Pour one third of the mixture over the chicken, then flip and pour on the remainder
Add tomatoes and remaining smashed and peeled garlic cloves to baking sheet, spreading them out around the chicken
Season lightly with salt, and drizzle a little more olive oil
Scatter pancetta on top
Roast for 15 minutes
Stir the tomatoes and pancetta, but don't disturb the chicken
Keep roasting until chicken is golden and cooked through, about 15-20 minutes
Transfer chicken to plates
Stir the tomatoes and pancetta around in the pan, scraping up all the frond
Stir in the fresh herbs and add 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
Source:
https://cooking.nytimes.com/recipes/1021014-sheet-pan-chicken-with-jammy-tomatoes-and-pancetta