Skillet-Roasted Chicken with Pico de Gallo

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.

• 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

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

Step 3

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).

Step 4

Serve chicken with pico de gallo.

Step 5

Chop ¼ red onion; place in a small bowl. Cut remaining ¾ onion into rough wedges; reserve for chicken.

Step 6

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.

Step 7

Combine cayenne pepper, ground chile pepper, cumin, oregano, salt, and black pepper in a small bowl.

Step 8

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.