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EmailTweet 0 Full-screen Sheet Pan Chicken with Jammy Tomatoes and Pancetta
By Leslie Blythe Chicken Roasting
June 22, 2021 I made this Sheet Pan Chicken with Jammy Tomatoes and Pancetta while I was visiting my mom, brother and his family. I love sheet pan dinners because of the easy prep and clean up. This calls for chicken thighs, but if you'd rather use boneless chicken breasts, reduce the cooking time by about 5-7 minutes. The jammy tomatoes, which are sometimes called burst tomatoes create a sauce for the chicken. You can even use tomatoes that are looking a bit wrinkly! Waste not, want not! Prep: 15 mins Cook: 45 mins Yields: 4 Servings Ingredients 1½ pounds boneless, skinless chicken thighs
½ teaspoon kosher salt
9 whole garlic cloves
4 tablespoons olive oil
3 tablespoons fresh lemon juice
2 tablespoons Sweet Paprika
2 teaspoons dried oregano
2 teaspoons brown sugar
1½ teaspoons ground cumin
1-pint cherry tomatoes (preferably different colors) halved
4 ounces dices pancetta or bacon
¼ cup torn fresh dill, parsley or other herbs, for serving
1 freshly ground black pepper Directions 1Heat oven to 425° F. Season chicken all over with salt, and place on a rimmed baking sheet.
2Smash 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.
3Add tomatoes and remaining smashed garlic cloves to the 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
4Roast 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.
5Transfer 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.
Notes
1If you have ripe summer cherry tomatoes, you can skip the brown sugar. If you'd rather use boneless chicken breasts, reduce the cooking time by about 5-7 minutes.
2Also, this makes a light meal on its own, but you can add rice or crusty bread, and maybe a salad, if you need something more substantial.Recipe by Melissa Clark, The New York Times. close full screen 00:00 0 Reviews Cancel replyYour review ...All fields are required to submit a review.Your name ...
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