My favorite kind of meal on steroids (Sheet-Pan Chicken With Jammy Tomatoes and Pancetta)

Hey y'all. I have lost the blogging mojo.  I have a few posts sitting in my drafts like this.  I am still getting Covey boxes, and still making food, but sitting down to blog is just hard.  Start looking for more live cooking stories on my Instagram.  I will be doing more there and trying to keep this space up as much as I can with more travel and fun with food here and there.  But today, I have a delicious meal for you!

When the New York Times super touts a recipe, experience has taught me to pay attention.  I recently made Alison Roman's caramelized shallot pasta that was much touted and it was so good, even though I made modifications.  They touted a recipe for sheet pan chicken thighs with jammy tomatoes and proscuitto recently and it sounded right up my alley.  I am a sucker for a sheet pan supper and it sounded right up my alley.  

I decided to make a few modifications to suit my needs and after reading comments.  Marinating the chicken before seemed like a necessity, and using the green garlic I received in my Covey Rise share was a necessity. Both worked to my advantage, because this was delicious.  As usual, I forgot to cut the tomatoes in half, so it wasn't as jammy as expected.  Please remember to do that!  This is super easy and full of flavor. Make it and kick up your sheet pan a notch!  The marinade is one I will be making again for sure.  Full recipe to follow the montage.

Probably the prettiest sheet pan dinner I have ever had!

The cast on a sunny day!

The marinade, how good does that look?

These pics were taken earlier when I put the chicken to be for a marinade.

Now it is nighttime when I eat.

A mixture of regular garlic and green garlic.  Also cut your tomatoes!

After a ride in the oven, it is go time!

Pin it for later when you want to kick up the sheet pan game!

Sheet-Pan Chicken With Jammy Tomatoes and Pancetta (via the New York Times)

1 ½ pounds boneless, skinless chicken thighs
½ teaspoon kosher salt, plus more as needed
9 whole unpeeled garlic cloves
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 ½ tablespoons fresh lemon juice, plus more for serving
1 tablespoon sweet or smoked paprika
1 teaspoon dried oregano
1 teaspoon brown sugar
¾ teaspoon ground cumin
1 pint cherry tomatoes, halved
2 ounces diced pancetta or bacon
¼ cup torn fresh dill, parsley or other herbs, for serving
Freshly ground black pepper

Season chicken all over with salt. Smash one of the garlic cloves with the side of a knife and peel. Finely grate and put it in a small bowl. Stir in the 2 tablespoons olive oil, 1 1/2 tablespoons lemon juice, paprika, oregano, brown sugar and cumin. Pour over chicken in a bowl or plastic bag, tossing to coat. Marinate for as long as you can, I did about 4 hours, but 10 minutes, even, will work!

Heat oven to 425.  Grease a sheet pan anyway you like (I like to use Reynold's non stick foil).  Pour the chicken and any remaining marinade on the sheet pan.  Smash the remaining garlic cloves and peel. Add tomatoes and 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. 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.

Happy Cooking!

Missy