Summer Chicken Veracruz

Heat the oven to 425°F.

In a small bowl, combine the paprika, cumin, and cinnamon.

Pat the chicken dry with paper towels. Cut off the thin rib bones from each breast and discard. Season both sides of the chicken with 1 teaspoon of the salt and 1/2 teaspoon of the pepper (about 24 turns on pepper mill). Then rub the chicken (both sides) with the spice rub.

Place a large ovenproof skillet on the stove and turn the heat on to medium-high. Add 1 tablespoon of the oil and heat until it shimmers (about 1 minute). Add the chicken (skin-side down) and cook until the skin is golden brown, 5 to 8 minutes, checking to make sure that the spices don’t scorch. Flip the chicken over and transfer the skillet to the oven. Roast until cooked through, 12 to 15 minutes (you can cut into the thickest part of a breast to make sure it’s no longer pink).

Meanwhile, on a clean cutting board, use the tip of a chef’s knife to cut out the cores from the tomatoes. Slice the tomatoes into 1/4-inch thick rounds. Stacking 2 slices at a time, cut into small squares (a dice). Add to a medium bowl.

Cut the olives crosswise into halves or thirds; add to the bowl. Cut off the stem from the jalapeño. Cut the jalapeño lengthwise into quarters then cut out the white membranes. Thinly slice the jalapeño crosswise; add to the bowl.

Add the dried oregano, lime juice, and the remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, and 1 tablespoon oil. Chop the parsley and stir into the salsa. Serve over the chicken.