Love love Sheetpan Meals and love love boneless, skinless chicken thighs. Perfection on a sheet — I always love Melissa Clark’s recipes and this is one of her recipes . I made a few little changes which suited me but feel free to check her recipe out available @nytimes.com/recipes
I served with rice and a green salad and it was kind of perfect.
Stay Home and Stay Safe until further notice.
1 1/2 – 2 lbs. boneless, skinless chicken thighs — available in most supermarkets or ask your butcher
9 whole unpeeled garlic cloves
1/2 tsp. Kosher Salt — plus more as needed
2 Tbsp. Extra Virgin Olive Oil, plus more for tomatoes
Juice of 1 small lemon
1 Tablespoon Sweet Paprika
1 Teaspoon dried oregano
1 Teaspoon brown sugar
3/4 teaspoon ground cumin
1 pint cherry tomatoes — use different colors if you can get them or whatever you have
4 ounces diced pancetta — available in the bacon section of your supermarket
Freshly ground black pepper to taste
I marinated for a couple of hours prior to cooking and recommend this. If you don’t have time to marinate it’s OK . It’s not imperative but helps flavors to meld together perfectly.
Season Chicken all over with salt and pepper. I laid out on 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 — if you don’t have a grater mince the one clove . Stir in the 2 Tablespoons Olive Oil, Juice of a small lemon, paprika, oregano, brown sugar and cumin. I whisked all ingredients together and poured over the chicken and tossed to coat. As I said I let the chicken marinate for a few hours.
Preheat oven to 425 degrees.
In a bowl add tomatoes and remaining smashed peeled garlic cloves . Season tomatoes and garlic lightly with kosher salt and drizzle olive oil till there is a light glaze over the tomatoes and garlic. Then add the tomatoes to baking sheet with the chicken spreading them around the chicken. Scatter pancetta throughout the tomatoes.
Roast until chicken is golden and cooked through , I cooked for 30 minutes. After 15 minutes I stirred the tomatoes and the pancetta without touching the chicken. Put back in oven for the next 15 minutes.
When cooked I plated up some rice stirred up the tomatoes and pancetta around the pan scraping up all the little brown bits from the bottoms and sides. Spoon tomato mixture over the chicken to serve.