Sheet Pan Chicken With Jammy Tomatoes And Pancetta Food

SHEET PAN CHICKEN WITH JAMMY TOMATOES AND PANCETTA

Steps:

• 1 Heat oven to 425u00b0 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 knife. Finely grate two garlic cloves and put it in a small bowl. Stir in the olive oil, lemon juice, paprika, oregano, brown sugar and cumin. Pour over chicken, tossing to coat.
• 3 Add tomatoes and remaining smashed garlic cloves to the 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 to 35 minutes. After 15 minutes stir the tomatoes and pancetta, but don't disturb the chicken.
• 5 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.
• 6 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 5-7 minutes.
• 7 Also, 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.

SHEET-PAN CHICKEN WITH TOMATOES AND MOZZARELLA

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 SMOKED PAPRIKA CHICKEN & ROASTED BROCCOLI

Steps:

• Get started: Preheat the oven to 425 degrees. Line a rimmed baking sheet with parchment paper.
• Prepare the chicken: In a small bowl, stir together 2 tablespoons olive oil, 1 1/2 tablespoons lemon juice, smoked paprika, cumin and oregano. Pat the chicken dry and season with salt and pepper. Place the chicken in a large bowl and pour the marinade over the chicken. Toss to coat and let marinate. We recommend marinating for 20 minutes but that is optional. You can even marinate the night before or morning of your meal (just be sure to refrigerate).
• Prepare the broccoli: Rinse the broccoli and chop into similar-size florets. Place the broccoli in a large bowl and drizzle with a tablespoon of olive oil. Then, season with salt and pepper and toss to combine.
• Bake: After oven is done preheating (or chicken done marinating), place chicken thighs on one side of the pan, leaving a little space between each. Put pan in oven and bake for roughly 30 minutes. After 10 minutes in the oven, remove pan from oven and spread the broccoli on the other side of the pan, leaving a little space between each floret.
• Finish and serve: After 30 minutes, check the chicken for doneness with a meat thermometer. The internal temperature of the chicken should be 165 degrees in its thickest part. If you prefer even crispier skin, turn the broiler on high and heat for a few additional minutes. When done, remove pan from oven. Use any pan juices to flavor broccoli or chicken. Plate the chicken and broccoli and squeeze a little fresh lemon juice over the top of each. Serve immediately.

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 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

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.

ITALIAN CHICKEN

Steps:

• Cover a large cutting board with a sheet of plastic wrap, lay the chicken on top, then stretch a second sheet of plastic wrap across the top. Lightly pound the chicken breasts to an even 1/2-inch thickness (this will help them cook more quickly and evenly). Uncover the chicken and discard the plastic.
• Sprinkle the chicken with 1/2 teaspoon kosher salt and place in a large ziptop bag.
• In a large measuring cup or mixing bowl, whisk together the olive oil, balsamic vinegar, Italian seasoning, garlic powder, black pepper, and remaining 1/2 teaspoon salt.
• Pour half of the mixture into the ziptop bag (watch for spills). Seal the bag, removing as much air as possible. Gently "squish" and turn the bag so that the chicken is evenly coated with the marinade, then lay the bag flat in a baking dish to catch any drips. Place in the refrigerator to marinade for 30 minutes or up to 8 hours.
• While the chicken marinates, prepare the vegetables. Leave the tomatoes whole. Cut the zucchini into 3/4 inch dice (you can leave the peels on). Trim the ends off of the green beans. As you cut, place the vegetables in a second ziptop bag. Pour in the remaining balsamic mixture, seal, and place in the refrigerator with the chicken.
• When you are ready to cook, preheat your oven to 425 degrees F. Remove the chicken and veggies from the refrigerator and let stand at room temperature while the oven heats.
• Generously coat a large, rimmed baking dish with nonstick spray or line with parchment paper or a silicone baking mat. Arrange the veggies around the edges of the pan and place the chicken in the center. The veggies can overlap a little, but make sure the chicken is not sitting on top of them.
• Bake for 15 to 20 minutes, until the chicken reaches an internal temperature of 165 degrees F. The cooking time will vary based on the size of your chicken and how thinly you have pounded it (see note). Sprinkle with the Parmesan and parsley. Enjoy hot.