Sheet-Pan Chicken With Jammy Tomatoes and Pancetta
By Melissa Clark · cooking.nytimes.com
50 min4 servings
Roasted chicken thighs with caramelized cherry tomatoes, pancetta, and garlic on one pan.
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| prepPreheat oven to 425°F / 220°C | ||||
| 680 g boneless, skinless chicken thighs | Season chicken with salt | Coat chicken with spice paste | Roast 425°F / 220°C, 30–35 min; stir tomatoes & pancetta at 15 min | Stir in herbs & pepper; taste & adjust salt & lemon juice |
| ½ teaspoon kosher salt, plus more as needed | ||||
| 1 garlic clove, finely grated | Whisk grated garlic, oil, lemon juice, paprika, oregano, brown sugar & cumin | |||
| 30 ml extra-virgin olive oil, plus more for drizzling | ||||
| 22 ml fresh lemon juice, plus more for serving | ||||
| 1 tablespoon sweet or smoked paprika | ||||
| 1 teaspoon dried oregano | ||||
| 1 teaspoon brown sugar (optional) | ||||
| ¾ teaspoon ground cumin | ||||
| 8 whole garlic cloves, smashed and peeled | Add smashed garlic, tomatoes & pancetta to sheet; drizzle tomatoes with oil | |||
| 1 pint / 300 g cherry tomatoes, halved | ||||
| 55 g diced pancetta or bacon | ||||
| 10 g torn fresh dill, parsley or other herbs, for serving | ||||
| Freshly ground black pepper | ||||
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