Sheet Pan Pizza Chicken with Pancetta, Mozzarella and Spicy Tomatoes

Ingredients:

6-8 boneless chicken thighs

Salt and pepper

2 tsp creole Italian seasoning

4-5 oz pancetta, diced

5 garlic cloves, thinly sliced

1 Tbl capers, drained and chopped

3 cups cherry ripe tomatoes, halved

½ red onion, cut into quarters

8 sweet mini peppers, halved or 1 large bell pepper, quartered

¼ tsp red dried chili flakes

3 Tbl Rosemary Extra Virgin Olive Oil 

2 large sprigs of fresh rosemary-optional

8 oz fresh mozzarella, torn into pieces

Fresh basil, for serving

1 piece of flat bread torn into pieces

Directions:

Preheat oven to 425 degrees (on the convection setting if you have it)

Line a rimmed sheet pan with foil

Pat the chicken dry and season the pieces with salt, pepper and seasoning. Place on a  plate.

On the lined sheet pan, scatter the pancetta, garlic slices, capers, cherry tomatoes, red onion quarters, bell peppers, red chili flakes, fresh rosemary sprigs and 1 Tbl olive oil. Mix around until all ingredients have been coated with the oil. Season the vegetables with salt and pepper

Rub the chicken thighs with 1 Tbl olive oil and place on top of the vegetables that are in the sheet pan.

Place the sheet pan on the middle rack in the preheated oven and roast for 35-40 minutes or until 165 degrees.

On a small sheet pan, place the torn bread pieces and toss with 1 Tbl olive oil and bake in the oven for 5-7 minutes, until golden brown and crunchy. 

When the chicken is ready, remove the sheet pan from the oven and scatter the torn pieces of mozzarella over the chicken and return to the oven until it has melted. This should take about 3-5 minutes.

Garnish the chicken with the fresh basil and croutons.