Careme

Instructions

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1. 1.

   Heat the oven to 425°F and line a large rimmed sheet pan with parchment paper.

2. 2.

   Scrub and cut 12 ounces yellow potatoes into 1-inch pieces. On the prepared pan, toss together:

   • 12 ounces cut yellow potatoes
   • 1 tablespoon extra-virgin olive oil
   • 1/2 teaspoon dried oregano
   • 1/4 teaspoon kosher salt
   • 1/8 teaspoon black pepper

   Spread the seasoned potatoes in one layer and roast for 15 minutes.

3. 3.

   While the potatoes roast, pat 12 ounces boneless skinless chicken thighs dry and season them on both sides with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.

4. 4.

   Halve 10 ounces dry-farmed tomatoes, mince 2 garlic cloves, halve 1/3 cup pitted Kalamata olives, and zest and halve 1 lemon. Combine the tomato mixture in a bowl:

   • 10 ounces halved dry-farmed tomatoes
   • 2 minced garlic cloves
   • 1/3 cup halved Kalamata olives
   • 1 tablespoon drained capers
   • 1 tablespoon extra-virgin olive oil
   • 1/2 teaspoon dried oregano
   • Zest of 1 lemon
   • 1/4 teaspoon kosher salt
   • 1/8 teaspoon black pepper

   Toss gently to coat.

5. 5.

   After the potatoes have roasted for 15 minutes, turn them and push them toward the edges of the pan. Place the seasoned chicken in the center and scatter the tomato mixture around it. Roast for 18 to 22 minutes, until the chicken reaches 175°F and the potatoes are tender.

6. 6.

   Transfer the chicken to a plate and rest it for 5 minutes. Meanwhile, squeeze the prepared lemon halves over the roasted vegetables and pan juices, then fold in 2 tablespoons chopped Italian parsley.

7. 7.

   Plate the chicken with the crisp potatoes and jammy tomato-olive mixture, spooning the lemony pan juices over everything.

Want more detail? See the temperature guide.