Description
This 5 star recipe from the New York Times deserves accolades. Made with just a few ingredients, this sheet pan chicken recipe should be on your table tonight!
Ingredients
1 1/2 lb boneless, skinless chicken thighs
1/2 tsp kosher salt, plus more to taste
9 whole garlic cloves, divided
2 Tbsp extra-virgin olive oil, plus more for drizzling
1 1/2 Tbsp freshly squeezed lemon juice, plus more for serving
1 Tbsp sweet or smoked paprika
1 tsp dried oregano
1 tsp brown sugar
3/4 tsp ground cumin
1 pt cherry tomatoes (preferably different colors), halved (I like Nature's Sweet cherub tomatoes.)
3 oz pancetta, diced
1/4 cup torn fresh dill, parsley, or other herbs, for serving
Freshly ground black pepper, or a pinch of red pepper flakes to taste.
Instructions
- Heat the oven to 425°. Season the chicken on both sides 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 1 garlic clove into a measuring cup. Whisk in the olive oil, lemon juice, paprika, oregano, brown sugar, and cumin. Drizzle the mixture over the chicken and toss to coat.
- Add the tomatoes and smashed garlic cloves to the baking sheet, spreading them out around the chicken. Season the tomatoes lightly with salt and drizzle with a little more olive oil. Scatter the pancetta on top.
- Roast until the chicken is golden brown and cooked through, 30 to 35 minutes. After 15 minutes, stir the tomatoes, garlic, and pancetta, but don’t disturb the chicken.
- Transfer the chicken to 4 plates.
- Stir the tomatoes and pancetta around in the pan, scraping up all the delicious browned bits from the bottom and sides, stir in the fresh herbs, and season with black pepper, salt, and a squeeze of fresh lemon juice.
- Spoon the tomatoes, garlic, and pancetta over the chicken to serve.
Notes
Thanks Melissa Clark!
