MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Sheet-Pan Chicken w/Jammy Tomatoes & Pancetta
Categories: Poultry, Vegetables, Pork, Citrus, Herbs
Yield: 4 Servings

1 1/2 lb Boned, skinned chicken
- thighs
1/2 ts Kosher salt; more as needed
9 cl Garlic; whole, unpeeled
2 tb EVOO oil; more for
- drizzling
1 1/2 tb Fresh lemon juice; more for
- serving
1 tb Sweet or smoked paprika
1 ts Dried oregano
1 ts Brown sugar (opt)
3/4 ts Ground cumin
1 pt Cherry tomatoes; halved
2 oz Diced pancetta or bacon
1/4 c Torn fresh dill, parsley or
- other herbs; for serving
Fresh ground black pepper

Set oven @ 425oF/218oC.

Season chicken all over with salt, and place on a rimmed
baking sheet.

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.

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.

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.

By Melissa Clark

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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