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Skillet-Roasted Chicken with Pico de Gallo
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Prep Time:
25 minutes
Cook Time:
25 minutes
Total Time:
50 minutes
Sear and roast chicken thighs with zesty lime for a spicy, crispy perfection.
Ingredients:
  • 1 large red onion, divided
  • 1 large tomato - cored, seeded, and diced
  • 1 jalapeno pepper, seeded and minced
  • 1 small garlic clove, chopped
  • 0.33333334326744 cup chopped fresh cilantro
  • 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
Instructions:
  • Finely chop 1/4 of the red onion and transfer to a small mixing bowl. Slice the rest of the onion into wedges and set aside for the chicken dish.
  • Combine tomato, jalapeno, garlic, and cilantro with the chopped onion. Drizzle with olive oil and squeeze in half of the lime juice; mix well and let it sit.
  • Preheat the oven to 375°F (190°C) for a perfect bake.
  • Combine cayenne pepper, chile pepper, cumin, oregano, salt, and pepper in a small bowl and mix well.
  • Prepare the chicken thighs by trimming and cleaning them. Brush both sides lightly with olive oil, then generously coat with the spice mixture.
  • In a hot cast iron skillet, sear chicken on both sides until crispy, about 3-4 minutes per side. Remove and sprinkle with the reserved onion wedges and remaining lime juice.
  • Bake until the chicken is cooked through and the juices run clear, around 12 to 15 minutes, or until an instant-read thermometer registers 165°F (74°C) when inserted into the center.
  • Place the chicken on the plate and generously spoon the flavorful pico de gallo over the top.

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