Careme

Instructions

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1. 1.

   Heat the oven to 450°F and line a rimmed sheet pan with foil.

2. 2.

   Shuck 2 ears corn. Dice 8 ounces Roma tomato, finely dice 4 ounces yellow onion, and chop ¼ cup cilantro; set the prepared vegetables aside.

3. 3.

   Pat 1¼ pounds chicken thighs dry. Whisk together the marinade:

   • ⅓ cup plain Greek yogurt
   • 2 grated garlic cloves
   • 1 tablespoon grated fresh ginger
   • 1 tablespoon olive oil
   • Juice of ½ lemon
   • 1½ teaspoons garam masala
   • 1 teaspoon ground cumin
   • 1 teaspoon smoked paprika
   • ¼ teaspoon ground turmeric
   • ⅛ teaspoon cayenne pepper
   • ¾ teaspoon kosher salt
   • ¼ teaspoon black pepper

   Coat the chicken thoroughly and let it marinate for 10 minutes.

4. 4.

   Rub the corn with 1 tablespoon olive oil, ½ teaspoon ground cumin, and ¼ teaspoon kosher salt.

5. 5.

   Arrange the chicken skin-side up on one side of the prepared pan and place the corn on the other. Roast the corn for 18–20 minutes, turning after 10 minutes, then transfer it to a cutting board. Continue roasting the chicken until browned and its thickest part reaches 175°F, 30–35 minutes total.

6. 6.

   While the chicken finishes, cut the roasted kernels from the cobs. Toss them with the prepared tomato, onion, and cilantro plus the juice of ½ lemon to make the corn salad.

7. 7.

   Rest the roasted chicken for 5 minutes. Spoon the roasted corn salad onto two plates and serve the chicken alongside.

Want more detail? See the temperature guide.