Sheet Pan Chicken with Tomatoes and Pancetta

This is a sheet pan dinner from the Today show that my Nanny Family has asked me to make several times. I just marinaded the chicken thighs in the morning and it is easy to make after school as the main dish for dinner. I often make the recipe with bone in chicken thighs with skin, although it is easier to serve boneless, skinless chicken thighs.

You Will Need:

1½ pounds boneless, skinless chicken thighs
1/2 teaspoon kosher salt, plus more as needed
9 whole unpeeled cloves garlic
2 tablespoons extra virgin olive oil, plus more for drizzling
1½ tablespoons fresh lemon juice, plus more for serving
1 tablespoon sweet or smoked paprika
1 teaspoon dried oregano
1 teaspoon brown sugar (optional)
3/4 teaspoon ground cumin
1 pint cherry tomatoes (preferably different colors), halved
2 ounces diced pancetta or bacon
1/4 cup torn fresh dill, parsley or other herbs, for serving
freshly ground black pepper

What to Do:

1. Heat oven to 425 degrees. Season chicken all over with salt, and place on a rimmed baking sheet.

2. Smash all the garlic cloves with the side of a knife and peel them. Finely grate one garlic clove and put it in a small bowl. Stir in the 2 tablespoons olive oil, 1 1/2 tablespoons lemon juice, paprika, oregano, brown sugar (if using) and cumin. Pour over chicken, tossing to coat. Marinate for a few hours.

3. Add tomatoes and remaining smashed, peeled 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.

4. 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.

5. 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.

References:

Recipe from Today
Photo by Stephanie Felzenberg