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Roasted Chicken Thighs with Fall Fruit Salsa


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Roasted Chicken Thighs with Fall Fruit Salsa


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Roasted Chicken Thighs with Fall Fruit Salsa


  • Prep Time : 10 min
  • Cook Time : 40 min
  • Ready Time : 50 min




  • 8 chicken thighs, bone-in and skin-on
  • 1 TBLS olive oil
  • 1 tsp paprika
  • 1 tsp salt
  • 1 tsp black pepper Fall Fruit Salsa:

Fall Fruit Salsa:

  • 3 ripe pears, coarsely diced
  • 4 ripe plums, coarsely diced
  • 1/4 cup dried cranberries
  • 1/4 cup red onion, finely chopped
  • 1/2 cup red pepper, diced
  • 1 jalapeno pepper, seeded and minced
  • 3 TBLS basil, minced
  • 1 tsp sugar
  • 1/4 tsp cinnamon
  • 1 TBLS balsamic vinegar
  • 1 TBLS olive oil
  • 1/2 tsp salt
  • 1/2 tsp Black pepper



1 Preheat oven to 375 degreees F. In large bowl, toss chicken thighs, olive oil, paprika, salt and pepper.
2 Place chicken thighs in large roasting pan, skin side down. Roast 20 minutes.
3  Turn thighs over to skin side up; roast an additional 20 minutes or until chicken is browned and cooked through, with an internal temperature of 180 degrees F.
4 While thighs roast, make Fall Fruit Salsa by combining all ingredients in large bowl.
5 Mix gently and set aside at room temperature.
6 Taste for seasoning and adjust accordingly.
7 To serve, place thighs on serving platter.
8 Spoon salsa over each thigh; pass remaining salsa at table.
9 If you drink wine, try this with a Zinfandel.

Source: National Chicken Council

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2 Responses to Roasted Chicken Thighs with Fall Fruit Salsa

  1. I made this last week and left out the plums because I couldn’t find any and it was excellent, very tasty.

  2. avatar says: jraphi

    I used peaches instead. YUMMY!!!

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