Sheet-Pan Chicken with Jammy Tomatoes and Pancetta

cooking.nytimes.com

Rob Tisinai

1 ½ pounds boneless, skinless chicken thighs

½ teaspoon kosher salt, plus more as needed

9 whole unpeeled garlic cloves

2 tablespoons extra-virgin olive oil, plus more for drizzling

1 ½ tablespoons fresh lemon juice, plus more for serving

1 tablespoon sweet or smoked paprika

1 teaspoon dried oregano

1 teaspoon brown sugar (optional)

¾ teaspoon ground cumin

1 pint cherry tomatoes (preferably different colors), halved

2 ounces diced pancetta or bacon

¼ cup torn fresh dill, parsley or other herbs, for serving

Freshly ground black pepper

Directions at cooking.nytimes.com

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