Skillet-Roasted Chicken with Pico de Gallo
Description
This skillet-roasted chicken with pico de gallo recipe translates to spicy, crispy chicken thighs with a zesty lime tang cooked in a cast-iron skillet.
Ingredients
•
1 large red onion, divided
•
1 large tomato - cored, seeded, and diced
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1/3 cup chopped fresh cilantro
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1 jalapeno pepper, seeded and minced
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1 small garlic clove, chopped
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2 teaspoons olive oil
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1 small lime, juiced, divided
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2 teaspoons cayenne pepper
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2 teaspoons ground ancho chile pepper
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2 teaspoons ground cumin
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2 teaspoons dried oregano
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2 teaspoons salt
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2 teaspoons ground black pepper
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2 boneless, skin-on chicken thighs
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2 tablespoons olive oil, divided
Directions
1
Chop ¼ red onion; place in a small bowl. Cut remaining ¾ onion into rough wedges; reserve for chicken.
2
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.
3
Preheat the oven to 375 degrees F (190 degrees C).
4
Combine cayenne pepper, ground chile pepper, cumin, oregano, salt, and black pepper in a small bowl.
5
Trim and clean chicken thighs. Lightly brush both sides with olive oil, then coat with spice mixture.
6
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.
7
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).
8
Serve chicken with pico de gallo.