“Chicken Thighs with Jammy Tomatoes and Pancetta”

Hi! During our stay at home quarantine, meal time has become a special place. My husband and I have been able to actually share dinnertime together. Seems like there have been a few lunches thrown in for good measure. If our present circumstances allow you and your family to share meal time then I feel obliged to continue to share new creations or adapted favorites. My Chicken Thighs with Jammy Tomatoes and Pancetta is a new fav. This recipe is adapted from Melissa Clark of NYTCooking.com. I own several of her cookbooks and the recipes never fail to amaze.

Chicken Thighs with Jammy Tomatoes and Pancetta

I subscribe to NYTCooking and Melissa is writer and contributor to the NYTimes food section. You’ll find many chefs who contribute their recipes to this column. Recipes range for new creations, old versions with new twists or forgotten stand-bys. So several weeks ago when I got an email, Melissa’s recipe was in it. As soon as I saw the picture of this dish I knew I must make first chance I got. I sent the husband on a shopping spree and made the recipe the next day. My husband couldn’t stop talking about how good and when was I making the chicken again. His taste buds were happy the next week and here it is for you to enjoy on your dinner table.

Chicken Thighs with Jammy Tomatoes and Pancetta

No fuss yet it tastes as if you spent hours making this chicken. Anytime is a good time to cook this chicken recipe. First, purchase boneless skinless chicken thighs and mix up a rub to season the chicken. Place chicken on a large rimmed baking sheet. If you love garlic then all the smashed garlic cloves are for you. The garlic becomes almost sweet after roasting so have no fear. The garlic is roasted with cherry tomatoes that have been halved the topped with pancetta. Be sure to stir the tomatoes, garlic and pancetta but leave the chicken alone. Serve chicken topped with the tomato mixture, a few fresh herbs along with a favorite side dish.

Chicken Thighs with Jammy Tomatoes and Pancetta

This recipe is one of best chicken dishes you’ll taste. It’s savory, perfectly seasoned and chicken is super tender. The recipe serves 4 however, it’s easy to make more servings if needed. I can have dinner on the table in under an hour and that works in my playbook. Delicious and fast. On that note, stay healthy and stay safe. Enjoy!

Chicken Thighs with Jammy Tomatoes and Pancetta

Chicken Thighs with Jammy Tomatoes and Pancetta

1 1/2 pounds boneless, skinless chicken thighs

1/2 t. kosher salt plus more for use later

9 whole garlic cloves

2 T. EVOO plus more for drizzling

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

1 T. sweet paprika

1 t. dried oregano

1 t. dark brown sugar

3/4 t. ground cumin

1 pint cherry tomatoes, halved (use assorted colors if available)

2 oz. diced bacon or pancetta

1/4 cup chopped fresh parsley and dill, for serving

Freshly ground black pepper, for serving

Heat oven to 425 degrees. Season chicken with salt on both sides and place on a rimmed baking pan.

Finely grate one clove of garlic and place in a small dish. Smash the other 8 garlic cloves and peel them.

Ina small bowl, combine grated garlic clove, 2 T. EVOO, 1 1/2 T. lemon juice, paprika, oregano, brown sugar, and cumin. Pour seasoning mixture over chicken and toss to coat.

Add tomatoes and smashed garlic cloves to baking pan, placing them around chicken. Season tomatoes with a light sprinkle of salt and a light drizzle of EVOO. Scatter bacon or pancetta on top of tomatoes.

Place pan in oven and roast chicken until golden and cooked through, about 35 to 40 minutes. After 15 minutes, stir tomatoes, garlic, and pancetta without disturbing chicken.

Transfer chicken to individual plates or serving platter. Stir tomatoes, garlic, and pancetta together, scraping up the little browned bits from pan. Stir in herbs and season with salt and pepper to taste. If desired, squeeze in lemon juice to taste. Spoon tomato mixture on top of chicken and serve.

Makes 4 servings.