Sheet Pan Chicken With Jammy Tomatoes And Pancetta Recipes
SHEET-PAN CHICKEN WITH JAMMY TOMATOES AND PANCETTA
In this relatively speedy sheet-pan dinner, boneless, skinless chicken thighs are seasoned with a savory, cumin-scented spice mix and roasted with whole garlic cloves and cherry tomatoes, which turn soft and sweet in the oven's heat. If you have ripe summer cherry tomatoes, you can skip the brown sugar. If you'd rather use boneless chicken breasts, reduce the cooking time by about 5 to 7 minutes. This makes a light meal on its own, but you can add rice or crusty bread, and maybe a salad, if you need something more substantial.
Provided by Melissa Clark
Categories dinner, weekday, poultry, main course
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat oven to 425 degrees. 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 2 tablespoons olive oil, 1 1/2 tablespoons 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.
SHEET-PAN PAPRIKA CHICKEN WITH TOMATOES AND PARMESAN
This deeply savory, weeknight-friendly sheet-pan chicken is worth buying a new jar of sweet paprika for, especially if you can't remember when you got the one in your spice drawer (for those Fourth of July deviled eggs several summers ago?).The fresher the spices, the more intensely flavorful the dish. This one is as pretty as it is complex, with a mix of colorful cherry tomatoes and peppers that soften and absorb all the chicken juices as they roast. Serve it with something to catch the saucy tomatoes: Crusty bread, polenta or couscous all work well.
Provided by Melissa Clark
Categories dinner, poultry, main course
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat oven to 425 degrees. Season chicken all over with salt, and place it on a rimmed baking sheet.
- In a small bowl, stir together olive oil, vinegar, garlic, paprika, Espelette and oregano. Pour over chicken, tossing to coat.
- Add tomatoes, poblano and sweet peppers to baking sheet, spread vegetables around the chicken. Season vegetables lightly with salt and drizzle with a little more olive oil. Sprinkle Parmesan all over chicken and vegetables.
- Roast until chicken is golden, crisp and cooked through, 25 to 35 minutes. Stir the vegetables halfway through cooking but don't disturb the chicken. If white meat is done before dark meat, remove it as it finishes cooking.
- Transfer chicken to plates. Stir vegetables around in pan, scraping up all the delicious browned bits from the bottom and sides of pan, and stir in the parsley and black pepper to taste. Taste and add salt if needed, and a drizzle of vinegar if you like. Spoon vegetables over the chicken to serve.
CHICKEN WITH JAMMY TOMATOES AND PANCETTA NYT
Categories Chicken
Number Of Ingredients 12
Steps:
- Heat oven to 425.
- Season chicken with 1/2 tsp salt, and place on rimmed baking sheet.
- Smash garlic cloves and peel. Finely grate 1 clove and put into a small bowl, stir in olive oil, lemon juice, paprika, oregano, brown sugar and cumin. Pour over chicken, tossing to coast.
- Add tomatoes and remaining smashed garlic cloves to baking sheet, spreading them out around the chicken. Season tomatoes 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 (reduce time by 5 to 7 minutes for breasts). 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 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 lemon juice. Spoon tomatoes, garlic and pancetta over the chicken to serve.
- Double tomato mixture.
SHEET-PAN CHICKEN WITH TOMATOES AND MOZZARELLA
Call it "Pizza Chicken" and the whole family will love this fresh take on those classic Italian-American flavors in one-pan chicken dinner form.
Provided by Anna Stockwell
Categories Tomato Vinegar Garlic Oregano Chicken Mozzarella Onion One-Pot Meal Small Plates Kid-Friendly Back to School Fall Summer Wheat/Gluten-Free Quick & Easy Sheet-Pan Dinner
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F. Toss tomatoes, oil, vinegar, garlic, 1 Tbsp. oregano, and 1 tsp. salt on an 18x13" rimmed baking sheet.
- If using skinless, boneless chicken breasts, slice them into 4 cutlets: Holding knife blade parallel to board, cut breast in half, slicing along a long side, to make 2 pieces.
- Season chicken on all sides with pepper and remaining 1 tsp. salt and 1 tsp. oregano. Nestle chicken into tomato mixture. Roast until chicken is almost fully cooked through and tomatoes are starting to burst, 8-10 minutes. Arrange mozzarella rounds over chicken and tomatoes. Return to oven and roast until cheese is melted and chicken is fully cooked through, 2-4 minutes. Top with onion and peperoncini.
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SHEET PAN CHICKEN WITH JAMMY TOMATOES AND PANCETTA
2021-06-22 1 Heat oven to 425° F. Season chicken all over with salt, and place on a rimmed baking sheet. 2 Smash all the garlic cloves with the side of a …
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- 2. 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 2 tablespoons olive oil, 1½ tablespoons lemon juice, paprika, oregano, brown sugar (if using) and cumin. Pour over chicken, tossing to coat.
- 3. 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.
- 4. Roast until chicken is golden and cooked through, about 30-35 minutes. After 15 minutes, stir the tomatoes and pancetta, but don't disturb the chicken.
SHEET-PAN CHICKEN WITH JAMMY TOMATOES AND PANCETTA
Steps: Heat oven to 425 degrees. 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 in a small bowl. Stir in the 2 tablespoons olive oil, 1 ½ tablespoons lemon juice, paprika, oregano, brown sugar (if using) and cumin.
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2020-04-17 Recipe: Sheet-Pan Chicken With Jammy Tomatoes and Pancetta. And to Drink … With, say, a summer pasta dish made with cooked cherry tomatoes, I would choose a crisp white wine. But with this dish ...
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