Preparation Heat oven to 425. Season chicken with 1/2 tsp salt, and place on rimmed baking sheet. Smash garlic cloves and peel. Finely grate 1 clove and put into a small bowl, stir in olive oil, lemon juice, paprika, oregano, brown sugar and cumin. Pour over chicken, tossing to coast. Add tomatoes and remaining smashed garlic cloves to baking sheet, spreading them out around the chicken. Season tomatoes 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 (reduce time by 5 to 7 minutes for breasts). 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 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 lemon juice. Spoon tomatoes, garlic and pancetta over the chicken to serve. Double tomato mixture.