Oven-Roasted Chicken with Toasted Corn, Lime and Cilantro Sauce over Golden Potatoes

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Pat the chicken thighs dry with paper towels.

2. 2

   In a large bowl, toss the baby potatoes with 1 tablespoon olive oil, the dried oregano, 1 teaspoon sweet paprika, 1/2 teaspoon salt, and a pinch of black pepper. Spread them on a large baking sheet.

3. 3

   In the same bowl, mix the chicken with 1 tablespoon olive oil, the remaining sweet paprika, 1/2 teaspoon ground cumin, the lime zest, 1 teaspoon salt, and black pepper. Arrange the chicken on the baking sheet among the potatoes, skin side up.

4. 4

   Roast for 35 to 40 minutes at 220 °C / 425 °F, or until the chicken is deeply golden and cooked through and the potatoes are tender inside. For extra color, broil for 2 to 3 more minutes, watching closely.

5. 5

   Meanwhile, heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the corn kernels and cook for 4 to 5 minutes until lightly charred in spots. Reserve 3 tablespoons of the toasted corn for finishing.

6. 6

   Add the butter to the skillet along with the yellow onion and the 2 chopped garlic cloves. Cook for 3 to 4 minutes until the onion is tender. Stir in the remaining ground cumin, a pinch of salt, and the honey.

7. 7

   Add the chicken stock and cook for 2 minutes. Transfer the mixture to a blender with the heavy cream, juice of the 2 limes, the 2 whole garlic cloves, and half of the fresh cilantro. Blend until smooth. If desired, return it to the skillet and warm gently for 1 minute over low heat.

8. 8

   Serve a bed of golden potatoes, top with the roasted chicken, and spoon over the toasted corn sauce. Finish with the reserved corn and the remaining chopped cilantro. Adjust with salt and pepper before serving.