TZUTC: -0500   
   MSGID: 29171.recipes@1:2320/105 2bacaab4   
   PID: Synchronet 3.20a-Linux master/acc19483f Apr 26 202 GCC 12.2.0   
   TID: SBBSecho 3.20-Linux master/acc19483f Apr 26 2024 23:04 GCC 12.2.0   
   BBSID: CAPCITY2   
   CHRS: ASCII 1   
   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   
       
   MMMMM   
      
   ... I'm not indecisive ... well, I don't think I am.   
   --- MultiMail/Win v0.52   
    * Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)   
   SEEN-BY: 1/120 10/0 1 18/0 200 80/1 103/1 705 105/81 106/201 116/17   
   SEEN-BY: 116/18 123/0 25 180 755 3001 3002 124/5016 128/187 135/115   
   SEEN-BY: 153/7715 214/22 218/0 1 215 601 700 720 810 840 850 860 870   
   SEEN-BY: 218/880 900 930 220/6 221/1 6 222/2 226/30 227/114 229/110   
   SEEN-BY: 229/114 206 300 317 426 428 470 664 700 240/1120 1634 8001   
   SEEN-BY: 240/8002 8005 8050 250/1 266/512 282/1038 291/111 301/1 113   
   SEEN-BY: 320/219 322/757 335/364 341/66 342/200 371/0 396/45 460/58   
   SEEN-BY: 633/280 712/848 1321 902/26 2320/0 105 304 401 3634/0 12   
   SEEN-BY: 3634/56 57 58 5020/400 1042 5058/104 5075/35   
   PATH: 2320/105 3634/12 240/1120 301/1 218/700 229/426