Melissa Clark’s Chicken Thighs w/ Jammy Tomatoes & Pancetta

 

1 ½ lb. boneless, skinless chicken thighs (I used a 10 pack)

kosher salt

9 whole unpeeled garlic cloves (save 1 for the sauce)

2 T. extra-virgin olive oil, plus more for drizzling

1 1/2 T. fresh lemon juice, plus more for serving

1 T. pimenton (smoked paprika)

1 tsp. dried oregano

1 tsp. brown sugar

3/4 tsp. ground cumin

1 pint cherry tomatoes (preferably different colors), halved

2 oz. diced pancetta or bacon

1/4 C. torn fresh dill, parsley or other herbs, for serving

freshly ground black pepper

 

Preheat oven to 425F. The recipe calls for cooking on a sheet pan, but I had just cleaned my oven, and I KNEW that this would be a disaster, so I chose a baking / roasting pan with sides instead….but feel free to use a sheet pan. Lay the thighs (remember, boneless, skinless here) on or in the pan. Sprinkle with kosher salt & pepper. Make the sauce: grate a garlic clove with a microplane (the best way to add raw garlic to dressings, trust me), add in the lemon juice, sugar and spices. Pour sauce over chicken thighs (I marinated this in the am for best results). Scatter the rest of the smashed garlic cloves and halved cherry tomatoes around the chicken. Sprinkle more kosher salt on the tomatoes. Place the chopped bacon on TOP of the dish (don’t add the sauce to the bacon or it won’t crisp up). Last step: drizzle a little more olive oil on top of the tomatoes and chicken. Roast 35 minutes, depending on the size of your thighs (don’t answer that). When you take the dish out of the oven, smash the tomatoes with the garlic to make a yummy pan sauce. Let rest 10 minutes before serving.