Roasted Chicken Thighs with Fall Fruit Salsa
Loading ...Recipe
Roasted Chicken Thighs with Fall Fruit Salsa
Times
- Prep Time : 10 min
- Cook Time : 40 min
- Ready Time : 50 min
Servings
Ingredients
- 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
Directions
Preparation
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
comments
2 Responses to Roasted Chicken Thighs with Fall Fruit Salsa
Leave a Reply
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
Like Us
Follow Us
Watch Us
Pinterest
Google Plus
I made this last week and left out the plums because I couldn’t find any and it was excellent, very tasty.
I used peaches instead. YUMMY!!!