“I like it when I can make everything in one pan,” I said. His retort? “I like it when the global economy isn’t being ravaged by a pandemic.” Well, at least I got a fuss-free meal with an awesome sauce of jammy tomatoes and moreish pancetta bits.
Serves 4
Ingredients
6 boneless, skinless chicken thighs
1/2 teaspoon salt
9 whole unpeeled garlic cloves
2 tablespoons extra-virgin olive oil, plus more for serving
1 1/2 tablespoons fresh lemon juice, plus more for serving
1 tablespoon sweet paprika
1 teaspoon dried oregano
1 teaspoon brown sugar (optional)
3/4 teaspoon ground cumin
300 grams cherry tomatoes, halved
125 grams diced pancetta or bacon
1/4 cup parsley, chopped, for serving
Freshly ground black pepper
Heat oven to 210 degrees Celsius. 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 olive oil, 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.
Recipe adapted from The New York Times.