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.

   Pat the chicken thighs dry. Toss together:

   • 12 ounces boneless skinless chicken thighs
   • 1 tablespoon extra-virgin olive oil
   • 1 1/2 teaspoons Diamond Crystal kosher salt
   • 1 teaspoon dried oregano
   • 1/2 teaspoon black pepper
   • 1 teaspoon finely grated lemon zest

   Let the seasoned chicken stand for 10 minutes while preparing the vegetables.

3. 3.

   Halve 12 ounces yellow potatoes into roughly 1-inch pieces. Toss them with 1 tablespoon extra-virgin olive oil and 1 1/4 teaspoons Diamond Crystal kosher salt on the prepared pan, arrange cut-side down, and roast for 10 minutes.

4. 4.

   Cut the tomatoes into thick wedges, then gently toss together:

   • 12 ounces tomato wedges
   • 1/2 tablespoon extra-virgin olive oil
   • 1 tablespoon balsamic vinegar
   • 1 1/4 teaspoons Diamond Crystal kosher salt

   Set aside until the potatoes have roasted for 10 minutes.

5. 5.

   Turn the potatoes, then add the seasoned chicken and tomatoes to the pan in a single layer. Roast for 16 to 20 minutes, until the chicken reaches 175°F and the tomatoes are lightly caramelized.

6. 6.

   Rest the chicken on the pan for 5 minutes. Tear 1/2 ounce basil leaves over everything and drizzle with 1 tablespoon lemon juice.

7. 7.

   Plate the chicken with the roasted potatoes and jammy tomatoes, spooning the herb-scented pan juices over each serving.

Want more detail? See the temperature guide.