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.

   Complete the knife work before cooking:

   • Scrub and cut 12 ounces yellow potatoes into 1-inch pieces
   • Halve 10 ounces dry-farmed tomatoes
   • Mince 2 garlic cloves
   • Halve 1/3 cup pitted Kalamata olives
   • Zest and halve 1 lemon
   • Chop 2 tablespoons Italian parsley leaves
   • Pat 12 ounces boneless skinless chicken thighs dry

   Set the prepared ingredients aside separately.

3. 3.

   On the prepared pan, toss together:

   • The prepared potatoes
   • 1 tablespoon extra-virgin olive oil
   • 1/2 teaspoon dried oregano
   • 3/4 teaspoon kosher salt
   • 1/8 teaspoon black pepper

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

4. 4.

   Season the prepared chicken on both sides with 1 teaspoon kosher salt and 1/4 teaspoon black pepper.

5. 5.

   Make the tomato mixture by gently combining:

   • The prepared tomatoes
   • The prepared garlic
   • The prepared olives
   • 1 tablespoon drained capers
   • 1 tablespoon extra-virgin olive oil
   • 1/2 teaspoon dried oregano
   • The prepared lemon zest
   • 1/4 teaspoon kosher salt
   • 1/8 teaspoon black pepper

   Set the tomato mixture aside.

6. 6.

   Turn the roasted potatoes 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.

7. 7.

   Transfer the chicken to a plate and rest it for 5 minutes. Squeeze the prepared lemon halves over the roasted vegetables and pan juices, then fold in the prepared parsley.

8. 8.

   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.