Careme

Ingredients

• Foster Farms Fresh & Natural Chicken Thighs Value Pack

  1½ pounds bone-in, skin-on chicken thighs $1.29
• Private Selection™ Medium Hatch Chile Peppers

  8 ounces $1.79
• Fresh Sweet Corn on the Cob

  2 ears $0.75
• Fresh Organic Lime

  1 medium lime (1 teaspoon zest and 2 tablespoons juice) $1.29
• Garlic

  2 cloves, finely grated
• Extra-virgin olive oil

  2 tablespoons
• Dried Mexican oregano

  1 teaspoon
• Ground cumin

  1 teaspoon
• Ancho chile powder

  ½ teaspoon
• Kosher salt

  2¾ teaspoons
• Black pepper

  ½ teaspoon
• Corn tortillas

  6 small
• Fresh cilantro

  ¼ cup, chopped

Instructions

1. Preheat the oven to 425°F, position a rack in the upper third, and line a rimmed sheet pan with foil or parchment.
2. Pat 1½ pounds bone-in, skin-on chicken thighs dry. Mix 1 tablespoon olive oil, 2 finely grated garlic cloves, 1 teaspoon dried Mexican oregano, 1 teaspoon ground cumin, ½ teaspoon ancho chile powder, 1 teaspoon lime zest, 1¾ teaspoons kosher salt, and ½ teaspoon black pepper; rub the mixture over and under the skin.
3. Arrange all 1½ pounds seasoned chicken thighs skin-side up on the prepared pan and roast for 20 minutes.
4. Halve and seed 8 ounces Hatch chiles, then shuck 2 ears corn and cut each ear into 3 pieces. Toss the Hatch chiles and corn with 1 tablespoon olive oil and 1 teaspoon kosher salt; add them to the pan after the initial 20 minutes and roast everything for 18–22 minutes, until the thickest part of each thigh reaches 175–180°F.
5. Broil the sheet-pan contents for 1–2 minutes, watching closely, until the skin is crisp and the vegetables are lightly blistered; rest the sheet-pan contents for 5 minutes.
6. Warm 6 corn tortillas in a dry skillet over medium heat for about 30 seconds per side and wrap them in a clean towel. Stir together 2 tablespoons lime juice and ¼ cup chopped cilantro.
7. Divide the sheet-pan contents between 2 plates, spoon over the cilantro-lime mixture, and serve each portion with 3 warm corn tortillas.