Description
Short ingredients makes this a delicious weeknight recipe to make over and over again.
Ingredients
Scale
- 1 teaspoon olive oil
- 8–10 bone-in and skin on chicken thighs
- salt and pepper
- 1 1/2 cups your favorite salsa
- 1/2 cup chicken bone broth
- 1 lime, quartered
- chopped scallions and cilantro, for garnish
Instructions
- Preheat your oven to 400F.
- Heat a cast iron enamel pan up over medium high heat. When the pan is hot, swirl the olive oil around the pan.
- Sprinkle both sides of each chicken thigh with salt and pepper – be liberal, generous and thorough. Using kitchen tongs, add the chicken thighs skin side down on the pan. Make sure to give each thigh some room to ensure the skin is touching the pan. Let cook for 6 minutes or until the skin is crispy and brown. Don’t flip over or turn over until at least 6 minutes has passes or you could rip the skin off the chicken thigh – you want to keep the in tacked.
- Flip all the chicken thighs over and turn the heat off. Move the thighs around so that you have a little room to pour the salad and chicken bone broth into the pan – so you don’t pour the liquid on top of the thighs. This is all so that the chicken skin stays crispy and doesn’t get soggy.
- Place the pan into your preheated oven for 8-10 minute. Remove and garnish with lime wedges and cilantro. Serve with avocado tomatillo cream and cilantro lime rice.
- Prep Time: 5
- Cook Time: 15
- Category: chicken
- Method: oven
- Cuisine: dinner