Roasted Chicken Thighs with Blistered Cherry Tomatoes and Crisp Pancetta

1. Preheat and Season Chicken

Preheat your oven to 425 degrees. Start by seasoning the chicken thighs with 1/2 teaspoon of kosher salt on a rimmed baking sheet.

2. Prepare Garlic and Marinade

Take nine garlic cloves, smash them slightly, and peel one of them. Grate the peeled garlic clove, then mix it in a small bowl with 2 tablespoons of olive oil, 1.5 tablespoons of fresh lemon juice, 1 tablespoon of paprika, 1 teaspoon of dried oregano, 1 teaspoon of brown sugar (if using), and 0.75 teaspoon of ground cumin.

3. Marinate Chicken

Pour the marinade over the chicken thighs on the baking sheet and toss them to ensure they are evenly coated.

4. Prepare Tomatoes and Pancetta

Add the halved cherry tomatoes and the remaining smashed garlic cloves to the baking sheet, then season them lightly with salt and drizzle with a bit more olive oil. Scatter the diced pancetta over the mixture.

5. Roast in Oven

Place the baking sheet in the oven and roast for 30 to 35 minutes. Halfway through the cooking time, stir the tomatoes and pancetta, but leave the chicken undisturbed.

6. Serve and Garnish

Once the chicken is cooked through and golden, transfer it to plates. Stir the tomatoes and pancetta in the pan, scraping up any browned bits. Add some torn fresh herbs and a bit of freshly ground black pepper, tasting and adjusting the seasoning with more salt and lemon juice if needed. Spoon the blistered tomatoes, garlic, and pancetta over the chicken and serve immediately.