Lemon Chicken with Corn and Poblano Salad

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Step 1

Preheat the oven to 400°F.

Step 2

In a medium bowl, whisk the flour with the garlic powder, cayenne, salt, pepper and lime zest to combine. Dredge the chicken thighs in the flour mixture to coat generously.

Step 3

Heat the olive oil. Do it in a 9-inch oven-safe skillet over medium heat.

Step 4

Place the chicken, skin side down, in the hot oil. Place the skillet in the oven and roast until the skin is golden brown and the chicken is fully cooked, 30 to 35 minutes.

Step 5

Make the corn and poblano salad.

Step 6

In a medium skillet, heat the olive oil over medium heat. Add the poblano peppers and sauté until tender, 4 to 5 minutes. Add the garlic and sauté until fragrant, 1 minute more.

Step 7

Transfer the pepper mixture to a medium bowl.

Step 8

Then, add the corn, scallions, lime juice and cilantro; toss to combine. Season with salt and pepper.

Step 9

Serve the chicken immediately with the salad.