Roasted Chicken Thighs with Strawberry-Avocado Salsa
Servings: 4
Calories: 535kcal
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.
Nutrition
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