Careme

Instructions

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1. 1.

   Heat the oven to 450°F and position a rack in the upper third. Have a large rimmed sheet pan ready.

2. 2.

   Prepare the produce:

   • Core and slice 3 Organic Rainbow Peppers into 1/2-inch strips.
   • Cut 12 ounces Organic Heirloom Tomatoes into wedges.
   • Halve and thinly slice 1 medium Yellow Onion.
   • Mince 3 cloves Organic Garlic.
   • Chop enough Italian Parsley to yield 2 tablespoons.

   Set the parsley aside for plating.

3. 3.

   Pat 1 pound Boneless Skinless Chicken Thighs dry and trim any large pieces of excess fat. Coat the chicken with:

   • 1 tablespoon extra-virgin olive oil
   • 1 teaspoon smoked paprika
   • 1/2 teaspoon kosher salt
   • 1/4 teaspoon black pepper

   Set aside while seasoning the vegetables.

4. 4.

   On the sheet pan, toss the prepared peppers, tomatoes, onion, and garlic with:

   • 1 tablespoon extra-virgin olive oil
   • 1/2 teaspoon smoked paprika
   • 1/2 teaspoon dried thyme
   • 1/2 teaspoon kosher salt
   • 1/4 teaspoon black pepper

   Spread the vegetables into an even layer and arrange the seasoned chicken over them.

5. 5.

   Roast for 25 to 30 minutes, stirring the vegetables around the chicken after 15 minutes, until the vegetables are tender and lightly charred and the thickest chicken thigh reaches 165°F.

6. 6.

   Transfer the chicken to a plate and let it rest for 5 minutes. Drizzle 1 tablespoon sherry vinegar over the roasted vegetables and toss directly on the pan, scraping up the flavorful browned juices.

7. 7.

   Divide the pepper-tomato mixture between two shallow bowls, place the roasted chicken on top, and finish with the prepared parsley.