By |Categories: Blog, Entrees (with Meat), Recipe Blog|Last Updated: April 30, 2020|

INGREDIENTS:

 

  • 1 ½ pounds boneless, skinless chicken thighs
  • ½ teaspoon kosher salt, plus more as needed
  • 9 whole unpeeled garlic cloves
  • 3 tbsps. Milanese Gremolata olive oil, plus more for drizzling
  • 1 ½ tbsps.  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 tablespoon Fresh Harvest Traditional 18 year old Balsamic
  • 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 (optional)
  •  Freshly ground black pepper

(If you’d rather use boneless chicken breasts, reduce the cooking time by about 5 to 7 minutes.)

Directions:

Heat oven to 425 degrees.

Wash & dry chicken.

Smash all the garlic cloves with the side of a knife and peel them. Finely grate 1-2 garlic cloves and put in a medium/large bowl. Whisk in olive oil, Balsamic, 1 ½ tablespoons lemon juice, paprika, oregano, brown sugar, cumin, salt and pepper. Mix well. Add chicken and stir until chicken is covered in mixture. Let rest a few minutes and stir again to thoroughly coat chicken.

Place chicken on greased, rimmed baking sheet with an inch between each piece. 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. All ingredients should be nestled together. 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.

Serve with rice and/or fresh veggies, and maybe some good bread.

 

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