Skillet-Roasted Chicken with Pico de Gallo

Spicy, crispy chicken thighs with a zesty lime tang are first seared over high heat in a cast iron skillet and then roasted in the oven.

• Preparation Time: 25 mins
• Cooking Time: 25 mins
• Total Time: 50 mins
• Calories: 381 Calories

Ingredients

• 2 teaspoons salt
• 2 teaspoons olive oil
• 2 teaspoons ground black pepper
• 2 teaspoons cayenne pepper
• 1 jalapeno pepper, seeded and minced
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 2 tablespoons olive oil, divided
• 1 small garlic clove, chopped
• 2 teaspoons ground ancho chile pepper
• 2 boneless, skin-on chicken thighs
• 1 large red onion, divided
• 1 large tomato - cored, seeded, and diced
• 1 small lime, juiced, divided
• 0.33333334326744 cup chopped fresh cilantro

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C).

Step 2

Chop 1/4 of the red onion and place in a small mixing bowl. Cut remaining onion into rough wedges and reserve for the chicken.

Step 3

Add tomato, jalapeno, garlic, and cilantro to the chopped onion. Add olive oil and 1/2 of the lime juice; stir mixture together and set aside.

Step 4

Mix cayenne pepper, chile pepper, cumin, oregano, salt, and pepper together in a small bowl.

Step 5

Trim and clean chicken thighs. Lightly brush both sides with olive oil, then coat with the spice mixture.

Step 6

Heat remaining olive oil in a cast iron skillet over high heat until you can see steam coming up from the pan. Add chicken and sear on both sides until skin is crispy, 3 to 4 minutes per side. Remove from the heat. Sprinkle with reserved onion wedges and remaining lime juice.

Step 7

Place in the preheated oven and cook until chicken is no longer pink in the center and the juices run clear, 12 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Step 8

Plate chicken and top with pico de gallo.