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    Home > Blog > Chicken & Poultry > Roasted Chicken Thighs with Strawberry Avocado Salsa

    Roasted Chicken Thighs with Strawberry Avocado Salsa

    by Teri Lyn Fisher · Published: Apr 24, 2017 · Modified: May 25, 2020

    Jump to Recipe

    Roasted chicken thighs with strawberry avocado salsa on top and on the side. I really love recipes like the one we have today; quick, simple and delicious. Our Roasted Chicken Thighs with Strawberry + Avocado Salsa is a perfect weeknight meal. I think it’s important to use chicken thighs in this recipe and not swapthem out for the breasts. The skin gets super crispy and the meat stays nice and juicy. They go perfectly with the refreshing strawberry + avocado salsa.

    If I want a little more texture in the salsa, I’ll add some diced cucumber, but it’s not totally necessary. I really like serving this dish over a bed of coconut rice. It makes such a great spring/summertime meal. Sometimes you just want something quick and easy, but still totally satisfying, you know? This is definitely one of those go to meals for me. Enjoy! xx, JennyA plate with a roasted chicken thigh and strawberry avocado salsa on top and on the side.

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    Roasted chicken thighs with strawberry avocado salsa on top and on the side.

    Roasted Chicken Thighs with Strawberry-Avocado Salsa

    5 from 1 vote
    PRINT RECIPE Pin Recipe
    RECIPE BY Teri & Jenny
    Prep Time: 20 mins
    Cook Time: 40 mins
    Servings: 4

      INGREDIENTS  

    • 1 tablespoon extra virgin olive oil, divided
    • 1 tablespoon unsalted butter, divided
    • 6 skin-on, bone-in chicken thighs
    • salt and cracked black pepper to taste (plus more for garnish)

    strawberry-avocado salsa

    • 2 tablespoons finely diced shallots
    • 16 strawberries, hulled and diced
    • ½ seedless cucumber, diced
    • 1 avocado, diced
    • ½ lime, juiced
    • 2 tablespoons thinly sliced chives
    • 2 tablespoons minced cilantro, optional
    • salt and pepper to taste

      INSTRUCTIONS  

    • Preheat oven to 375˚F.
    • Place a large skillet over medium heat. Add oil and butter to the skillet and melt together.
    • Generously season chicken thighs with salt and pepper. Sear each chicken thigh, (skin-side first) on both sides, for 3 to 4 minutes.
    • Transfer skillet into the oven and roast thighs for 25 to 30 minutes or until the chicken has cooked through completely (with an internal temperature of 165˚F).
    • While the chicken is in the oven, combine all the salsa ingredients together. Season with salt and pepper and toss together. Set aside.
    • Remove skillet from the oven and allow chicken to rest, 6 to 10 minutes.
    • To serve: Place chicken thighs on a platter and top with salsa. Serve with side salad.
    Calories: 535kcal Carbohydrates: 12g Protein: 29g Fat: 42g Saturated Fat: 11g Cholesterol: 174mg Sodium: 137mg Potassium: 736mg Fiber: 5g Sugar: 4g Vitamin A: 398IU Vitamin C: 38mg Calcium: 36mg Iron: 2mg

    April 24, 2017 / 9 Comments

    About Teri Lyn Fisher

    Teri Lyn Fisher is half of Spoon Fork Bacon. She is also a food and cosmetics photographer. She is a big fan of hot dogs. #sfbTERI

    Previous Post: < Previous Post DIY Shibori Style Easter Eggs
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    April 24, 2017 / 9 Comments

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    1. Tylor

      May 31, 2017 at 8:32 am

      This was a great recipe! On a side note, do you know what brand flatware you are using in this photo?

      Reply
      • Teri Lyn Fisher

        June 05, 2017 at 9:36 am

        Hi! Its the Aero Black Flatware from CB2. :)

        Reply
    2. Megan

      April 26, 2017 at 8:24 am

      This was absolutely delicious and made for amazing leftovers the next day at lunch. I added the cucumber and served over simple steamed brown rice. Thank you for sharing… this will defiantly be served at my house throughout the summer!

      Reply
    3. Mitchell Nash

      April 24, 2017 at 4:34 pm

      I can’t wait to try this. I just made the Garlic and Ginger Braised Chicken. Loved it!

      Reply
    4. Katy

      April 24, 2017 at 12:33 pm

      “6 skin-on, bone-in chicken thighs
      (plus more for garnish)”

      I think the plus more for garnish part might be misplaced :)

      Reply
      • Jenny Park

        April 26, 2017 at 1:00 pm

        Lol, you’re totally right. Thanks for letting us know!

        Reply
    5. Ally

      April 24, 2017 at 9:11 am

      I was waiting for you to post this after you accidentally had it as the picture for your last recipe. Looks SO GOOD and can’t wait to try it.

      Reply
    6. Sara Leigh

      April 24, 2017 at 5:59 am

      You’ve listed figs right after the chicken thighs but before the salsa ingredients, but you don’t mention them in the directions. Are these really part of the recipe?

      Reply
      • Teri Lyn Fisher

        April 24, 2017 at 10:35 am

        No! Mistake. Sorry!

        Reply

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