Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- Salt and pepper, to taste
- 1 tbsp olive oil
- 2 ripe peaches, diced
- 1 small red onion, thinly sliced
- 1 tbsp fresh basil, chopped
- 1 tsp honey
- Juice of 1 lime
- Optional: chili flakes or sliced jalapeño for heat
Instructions
- Preheat your oven to 425°F (220°C).
- Pat chicken thighs dry with paper towels. Season generously with salt and pepper.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Place the chicken thighs skin-side down and sear for 5–6 minutes until the skin is golden and crispy.
- Flip the chicken, then transfer the skillet to the oven. Roast for 18–20 minutes, or until the internal temperature reaches 165°F (74°C).
- While the chicken cooks, make the salsa: In a bowl, combine diced peaches, red onion, basil, lime juice, honey, and optional chili flakes. Mix gently and let sit for 10 minutes.
- Remove the chicken from the oven and let rest for 5 minutes. Plate each thigh and top with a generous spoonful of peach salsa.
Notes
- Use white peaches or nectarines for a subtle twist.
- Grill the peaches before dicing to add a smoky flavor to the salsa.
- Pairs well with a side of couscous or herbed quinoa.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Sear + Roast
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh + 1/4 cup salsa
- Calories: 370
- Sugar: 8g
- Sodium: 280mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 95mg