Best Sheet Pan Chicken With Jammy Tomatoes And Pancetta Recipes

Sheet-Pan Chicken with Tomatoes and Mozzarella image

Provided by Anna Stockwell

Yield 4 servings

Number Of Ingredients 11

3 pints grape tomatoes, halved
1/4 cup extra-virgin olive oil
1 tsp. white balsamic or white wine vinegar
2 garlic cloves, thinly sliced
1 Tbsp. plus 1 tsp. dried oregano
2 tsp. kosher salt, divided
4 pieces thin-sliced skinless, boneless chicken breast, or 2 skinless, boneless chicken breasts (about 1 lb.)
1 tsp. freshly ground black pepper
10 oz. fresh mozzarella, thinly sliced into rounds
1/2 small red onion, thinly sliced into rounds
1/2 cup peperoncini (about 3 oz.), thinly sliced crosswise

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.

Sheet-Pan Chicken With Jammy Tomatoes and Pancetta image

Provided by Melissa Clark

Time 45m

Yield 4 servings

Number Of Ingredients 13

1 1/2 pounds boneless, skinless chicken thighs
1/2 teaspoon kosher salt, plus more as needed
9 whole unpeeled garlic cloves
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 1/2 tablespoons fresh lemon juice, plus more for serving
1 tablespoon sweet or smoked paprika
1 teaspoon dried oregano
1 teaspoon brown sugar (optional)
3/4 teaspoon ground cumin
1 pint cherry tomatoes (preferably different colors), halved
2 ounces diced pancetta or bacon
1/4 cup torn fresh dill, parsley or other herbs, for serving
Freshly ground black pepper

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.