Skillet-Roasted Chicken with Pico de Gallo
Ingredients
- 1 large red onion, divided
- 1 large tomato, cored, seeded, and diced
- ⅓ cup chopped fresh cilantro
- 1 jalapeño chile pepper, seeded and minced
- 1 small garlic clove, chopped
- 2 teaspoons olive oil
- 1 small lime, juiced, divided
- 2 teaspoons cayenne pepper
- 2 teaspoons ground ancho chile pepper
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 2 teaspoons salt
- 2 teaspoons ground black pepper
- 2 boneless, skin-on chicken thighs
- 2 tablespoons olive oil, divided
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Instructions
- Chop ¼ red onion; place in a small bowl. Cut remaining ¾ onion into rough wedges; reserve for chicken.
- Stir tomato, cilantro, jalapeño, and garlic into chopped onion. Add 2 teaspoons olive oil and ½ lime juice; stir to combine. Set aside pico de gallo.
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine cayenne pepper, ground chile pepper, cumin, oregano, salt, and black pepper in a small bowl.
- Trim and clean chicken thighs. Lightly brush both sides with olive oil, then coat with spice mixture.
- Heat remaining olive oil in a cast-iron skillet over high heat until shimmering. Add chicken thighs; sear on both sides until skin is crispy, 3 to 4 minutes per side. Off heat, sprinkle with reserved onion wedges and remaining ½ lime juice.
- Cook in the preheated oven until chicken is no longer pink in the center and juices run clear, 12 to 15 minutes. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).
- Serve chicken with pico de gallo.
Source
Original recipe: View Original