Careme

Ingredients

• Foster Farms Fresh & Natural Chicken Thighs Value Pack

  1½ pounds $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

  1¼ teaspoons
• Black pepper

  ½ teaspoon
• Corn tortillas

  6 small
• Fresh cilantro

  ¼ cup, chopped

Instructions

1. Preheat the oven to 450°F and line a rimmed sheet pan with foil or parchment.
2. Pat 1½ pounds chicken thighs dry. Mix 1 tablespoon olive oil, 2 finely grated garlic cloves, 1 teaspoon Mexican oregano, 1 teaspoon ground cumin, ½ teaspoon ancho chile powder, 1 teaspoon lime zest, 1 tablespoon lime juice, ¾ teaspoon kosher salt, and ½ teaspoon black pepper; rub the mixture over the chicken thighs.
3. 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 ¼ teaspoon kosher salt on the prepared pan; nestle the seasoned chicken thighs among them, skin-side up if applicable.
4. Roast the sheet-pan contents for 28–32 minutes, until the chicken registers at least 165°F in the thickest part. Broil the sheet-pan contents for 2–3 minutes for deeper browning, then rest everything for 5 minutes.
5. While the sheet pan rests, warm 6 corn tortillas in a dry skillet over medium heat for about 30 seconds per side, then wrap them in a clean towel.
6. Divide the sheet-pan contents between 2 plates. Drizzle with 1 tablespoon lime juice, sprinkle with ¼ cup chopped cilantro and ¼ teaspoon kosher salt, and serve each portion with 3 warm corn tortillas.