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   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   
        
     Uncle Dirty Dave's Archives   
       
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