Careme

Instructions

Swipe a step aside or click its number when it’s done.

1. 1.

   Preheat the oven to 425°F. Prepare the vegetables and lemon:

   • Cut 12 oz Yukon Gold potatoes into 3/4-inch pieces.
   • Cut 12 oz eggplant into 1-inch pieces.
   • Quarter 8 oz Roma tomatoes.
   • Mince 2 garlic cloves.
   • Cut 1 lemon into wedges.

   Keep the tomatoes and garlic separate from the potatoes and eggplant.

2. 2.

   Pat the chicken dry and coat it with:

   • 1 lb boneless skinless chicken thighs
   • 1 teaspoon olive oil
   • 1 1/8 teaspoons Morton kosher salt
   • 1 teaspoon dried oregano

   Set aside while the potatoes begin roasting.

3. 3.

   Toss the potatoes with 1 tablespoon olive oil and 3/4 teaspoon Morton kosher salt. Spread them across a large rimmed sheet pan and roast for 12 minutes.

4. 4.

   Toss the eggplant with 1 tablespoon olive oil and 3/4 teaspoon Morton kosher salt. Turn the potatoes, then add the eggplant and chicken to the pan in a single layer. Roast for 15 minutes.

5. 5.

   Toss the tomatoes and garlic with 1/2 teaspoon Morton kosher salt. Add them to the pan and roast about 10 minutes more, until the chicken reaches 175°F and the potatoes are tender. Rest the chicken for 5 minutes.

6. 6.

   Divide the chicken, potatoes, eggplant, and tomatoes between two plates. Serve with the lemon wedges for squeezing over everything.

Want more detail? See the temperature guide.