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

Roasted Chicken Thighs with Strawberry-Avocado Salsa

Teri & Jenny
5 from 1 vote
Prep Time 20 mins
Cook Time 40 mins
Servings 4
Calories 535 kcal


  • 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


  • 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: 535kcalCarbohydrates: 12gProtein: 29gFat: 42gSaturated Fat: 11gCholesterol: 174mgSodium: 137mgPotassium: 736mgFiber: 5gSugar: 4gVitamin A: 398IUVitamin C: 38mgCalcium: 36mgIron: 2mg
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