Ingredients:
For the Skillet-Roasted Chicken:
- 4 bone-in, skin-on chicken thighs
- Salt and black pepper, to taste
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (adjust to your spice preference)
- 2 cloves garlic, minced
- Juice of 1 lime
- Lime wedges, for serving
For the Pico de Gallo:
- 4 ripe tomatoes, diced
- 1/2 red onion, finely chopped
- 1 jalapeño pepper, seeds removed and finely chopped (adjust to your heat preference)
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Salt and black pepper, to taste
Instructions:
1. Season and Prep the Chicken:
- Season the chicken thighs with salt and black pepper on both sides.
2. Make the Spice Rub:
- In a small bowl, combine the ground cumin, chili powder, paprika, dried oregano, and cayenne pepper.
- Sprinkle the spice rub evenly over both sides of the chicken thighs.
3. Preheat the Oven:
- Preheat your oven to 375°F (190°C).
4. Sear the Chicken:
- Heat the olive oil in an ovenproof skillet over medium-high heat.
- Add the chicken thighs, skin-side down, and sear for about 3-4 minutes until the skin is crispy and golden brown.
- Flip the chicken thighs and sear for an additional 2 minutes.
5. Roast the Chicken:
- Transfer the skillet to the preheated oven and roast the chicken for 25-30 minutes or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through.
6. Make the Pico de Gallo:
- While the chicken is roasting, prepare the pico de gallo.
- In a bowl, combine the diced tomatoes, finely chopped red onion, finely chopped jalapeño pepper, chopped fresh cilantro, and lime juice.
- Season with salt and black pepper to taste.
- Gently toss everything together and refrigerate until ready to serve.
7. Serve:
- Remove the skillet-roasted chicken from the oven.
- Serve each chicken thigh topped with a generous spoonful of pico de gallo.
- Garnish with lime wedges for squeezing over the chicken.
8. Enjoy!
- Skillet-Roasted Chicken with Pico de Gallo is best served hot and pairs wonderfully with rice, beans, or tortillas. It's a flavorful and satisfying dish that combines the richness of chicken with the freshness of pico de gallo.