3 tablespoons extra-virgin olive oil
1 cup all-purpose flour
1½ teaspoons dried garlic powder
½ teaspoon cayenne pepper
1½ teaspoons salt
¾ teaspoon freshly ground black pepper
Zest of 1 lime
8 chicken thighs
Corn and Poblano Salad:
2 tablespoons extra-virgin olive oil
2 poblano peppers, diced
2 garlic cloves, minced
One 14-ounce can corn kernels
4 scallions, minced
Juice of 2 limes
⅓ cup chopped fresh cilantro
Salt and freshly ground black pepper
Make the Chicken: Preheat the oven to 400°F. Heat the olive oil in a 9-inch oven-safe skillet over medium heat. 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. 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. Make the Salad: 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. Transfer the pepper mixture to a medium bowl and add the corn, scallions, lime juice and cilantro; toss to combine. Season with salt and pepper. Plate the Dish: Serve the chicken immediately with the salad.