SKILLET-ROASTED CHICKEN WITH PICO DE GALLO
We love roasting chicken in our Lodge® cast iron pans, but were looking to spice it up a bit and came up with this dish--it's very easy. It was definitely a crowd-pleaser and I'm already being asked to make it again! I just made this for the two of us, but the recipe would be easily scalable!
Provided by AmyLeighNY
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 50m
Yield 2
Number Of Ingredients 15
Steps:
- 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.
- 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.
- Preheat the oven to 375 degrees F (190 degrees C).
- Mix cayenne pepper, chile pepper, cumin, oregano, salt, and pepper together in a small bowl.
- Trim and clean chicken thighs. Lightly brush both sides with olive oil, then coat with the spice mixture.
- 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.
- 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).
- Plate chicken and top with pico de gallo.
Nutrition Facts : Calories 380.9 calories, Carbohydrate 20.4 g, Cholesterol 58 mg, Fat 26.5 g, Fiber 6.1 g, Protein 19.3 g, SaturatedFat 4.6 g, Sodium 2397.9 mg, Sugar 6.7 g
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