Careme

Instructions

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1. 1.

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

2. 2.

   Make the salt-free Cajun spice blend by combining:

   • 2 teaspoons sweet paprika
   • 1 teaspoon dried thyme
   • 1 teaspoon garlic powder
   • 1/2 teaspoon onion powder
   • 1/2 teaspoon ground black pepper
   • 1/4 teaspoon cayenne pepper

   Mix thoroughly.

3. 3.

   Pat 1 1/4 pounds chicken thighs dry and season all over with 1 1/2 teaspoons fine sea salt, working some beneath the skin. Presalt for 10 minutes, then rub with 1 tablespoon extra-virgin olive oil and 3 teaspoons Cajun spice blend. Arrange skin-side up on the prepared pan and roast for 15 minutes.

4. 4.

   While the chicken begins roasting, prepare the vegetables:

   • 1 pound zucchini, cut into 1-inch half-moons
   • 1 red bell pepper, cut into wide strips
   • 4 ounces sweet onion, cut into thin wedges
   • 1 tablespoon extra-virgin olive oil
   • 1 1/4 teaspoons fine sea salt
   • 2 1/4 teaspoons Cajun spice blend

   Toss together in a large bowl until evenly coated.

5. 5.

   Bring 1 1/2 cups water and 1/4 teaspoon fine sea salt to a boil in a small saucepan. Stir in 3/4 cup long-grain white rice, cover, reduce the heat to low, and cook for 18 minutes. Remove from the heat, leave covered for 5 minutes, and then fluff.

6. 6.

   After the chicken has roasted for 15 minutes, arrange the seasoned vegetables around it in a single layer. Roast everything for another 20 to 25 minutes, until the vegetables are browned and the thickest part of the chicken reaches 175°F. Transfer the chicken to a plate and rest for 5 minutes.

7. 7.

   Toss the roasted vegetables with 1 teaspoon apple cider vinegar. Divide the rice between two shallow bowls, add the vegetables, and top each serving with chicken.

Want more detail? See the temperature guide.