Careme

Instructions

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1. 1.

   Heat the oven to 425°F with a rack in the center. Pat 1.25 pounds chicken thighs dry. Rub them with:

   • 1 tablespoon extra-virgin olive oil
   • 1 grated garlic clove
   • 1 teaspoon ground coriander
   • 1 teaspoon sweet paprika
   • 1/8 teaspoon cayenne pepper
   • 1 3/4 teaspoons Morton kosher salt
   • 1/4 teaspoon ground black pepper

   Arrange skin-side up on a rimmed sheet pan and let stand for 15 minutes while the oven heats.

2. 2.

   While the chicken stands, trim 12 ounces green beans. Dice 8 ounces Roma tomato, finely chop 2 ounces red onion, grate 1 garlic clove, chop 1/4 cup Italian parsley, and chop 1/4 cup walnuts.

3. 3.

   Roast the chicken skin-side up for 20 minutes.

4. 4.

   Toss the green beans with 1 tablespoon extra-virgin olive oil, 1 teaspoon Morton kosher salt, and 1/8 teaspoon ground black pepper. Arrange them around the chicken and roast for 15–20 minutes more, until the beans are browned in spots and the thickest chicken thigh reaches 175°F. Rest the chicken for 5 minutes.

5. 5.

   While the chicken finishes, make the tomato-walnut relish by combining:

   • Diced Roma tomato
   • Chopped red onion
   • Grated garlic
   • Chopped Italian parsley
   • Chopped walnuts
   • 1 tablespoon extra-virgin olive oil
   • 1 tablespoon red wine vinegar
   • 1/4 teaspoon Morton kosher salt
   • 1/8 teaspoon ground black pepper

   Let the relish stand until ready to serve.

6. 6.

   Plate the roasted chicken with the green beans and spoon the tomato-walnut relish over and alongside the chicken.

Want more detail? See the temperature guide.