Careme

Instructions

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1. 1.

   Heat the oven to 425°F with racks in the upper and lower thirds. Set out one large rimmed sheet pan and one smaller roasting tray. Pat 1 lb chicken thighs dry, unfold them, and season evenly with 1 teaspoon fine sea salt. Set aside while you prepare the vegetables.

2. 2.

   Scrub 12 oz gold potatoes and cut into 1/2-inch cubes. Toss on the large sheet pan with 1 tablespoon olive oil and 1/2 teaspoon fine sea salt. Spread across one half of the pan, leaving the other half for the chicken. Roast on the lower rack for 10 minutes.

3. 3.

   While the potatoes get their head start, cut 12 oz zucchini into 3/4-inch half-moons. Toss on the smaller tray with 1 tablespoon olive oil and 1/2 teaspoon fine sea salt, then spread into a single layer.

4. 4.

   Prepare the adult's sauce mixture in a bowl:

   • 8 oz Roma tomatoes, cut into small dice
   • 2 garlic cloves, minced
   • 1/2 teaspoon smoked sweet paprika
   • 1/2 teaspoon fine sea salt
   • 1/4 teaspoon black pepper
5. 5.

   After the potatoes have roasted for 10 minutes, turn them and arrange the seasoned chicken on the empty half of their pan without overlapping. Put the zucchini tray on the upper rack. Roast both trays for 20–25 minutes, turning the zucchini halfway through, until the potatoes are tender and the chicken reaches 175°F in its thickest part. Remove the zucchini earlier if browned and tender. Rest the chicken for 3 minutes.

6. 6.

   While the chicken roasts, heat 1 tablespoon olive oil in a small skillet over medium heat. Add the tomato sauce mixture and cook, stirring frequently, for 10–12 minutes until the tomatoes collapse into a chunky sauce. Add 2 tablespoons water if it begins sticking.

7. 7.

   Chop 2 teaspoons fresh oregano leaves. Stir the oregano and 1 teaspoon red wine vinegar into the tomato sauce, then remove from the heat.

8. 8.

   Slice the rested chicken into manageable pieces. Serve about half the chicken to the adult and divide the other half between the two kids, adjusting for appetite. Divide the potatoes among the three plates. Give the adult half the zucchini and spoon the smoky tomato sauce over their chicken; serve the kids' zucchini separately from their plain chicken and potatoes.

Want more detail? See the temperature guide.