Careme

Ingredients

• Foster Farms Fresh & Natural Chicken Thighs Value Pack, preferably bone-in skin-on thighs

  1 lb $2.79
• Fresh Green Beans

  8 oz, trimmed $2.19
• Fresh Sweet Corn on the Cob-Each

  2 ears, kernels cut off $0.50
• Private Selection® Walla Walla Sweet Onions

  1/2 medium onion, thinly sliced $3.29
• Organic Cilantro

  1/2 bunch, tender stems included $1.69
• Fresh Organic Limes - Each

  1 lime, zested and juiced $1.29
• Fresh Jalapeno Peppers

  1 small jalapeño, seeded if desired $1.99
• Garlic

  2 cloves $0.79
• Olive oil

  2 tablespoons, divided
• Mayonnaise

  3 tablespoons
• Ground cumin

  1 teaspoon
• Smoked paprika

  1 teaspoon
• Dried oregano

  1/2 teaspoon
• Kosher salt and black pepper

  to taste
• Dog Point Vineyard Sauvignon Blanc White Wine

  750 ml $20.99

Instructions

1. Preheat the oven to 425°F. Trim the green beans, cut the corn kernels from the cobs, thinly slice the Walla Walla onion, zest and juice the lime, mince 1 garlic clove, and pat the chicken thighs very dry.
2. Season the chicken with 1 tablespoon olive oil, lime zest, cumin, smoked paprika, oregano, 3/4 teaspoon salt, and black pepper, rubbing the spices all over the thighs while keeping the skin as dry as possible.
3. Make the green sauce in a mini food processor or immersion-blender cup, or finely chop by hand: combine cilantro, jalapeño, remaining garlic clove, mayonnaise, lime juice, 1 tablespoon water, and a pinch of salt until spoonable; refrigerate while the chicken cooks.
4. Heat an oven-safe skillet over medium-high heat. Sear the chicken skin-side down for 5 minutes, then flip and sear 2 minutes more.
5. Transfer the skillet to the oven and roast until the thickest part of the chicken reaches 165°F, about 15–22 minutes for bone-in thighs. If using boneless thighs, start checking after 8–10 minutes in the oven. Rest the chicken on a plate for 5 minutes.
6. Careful: the skillet handle will be extremely hot, so keep an oven mitt or dry towel over the handle while finishing the vegetables on the stove. Leave about 1 tablespoon drippings in the skillet, set over medium heat, add the onion and cook 2 minutes, then add green beans, corn, minced garlic, a pinch of salt, and a splash of water; sauté 5–7 minutes until crisp-tender and glossy.
7. Plate the green bean-corn sauté, top with the sear-roasted chicken thighs, spoon the cilantro sauce over the chicken, and serve with extra sauce on the side.