Skillet-Roasted Chicken with Pico de Gallo
Spicy, crispy chicken thighs with a zesty lime tang are first seared over high heat in a cast iron skillet and then roasted in the oven.
In a small mixing bowl, add 1/4 of the red onion that has been chopped.
Save the remaining onion for the chicken and cut it into rough wedges.
To the chopped onion, add tomato, jalapeno, garlic, and cilantro.
Olive oil and half of the lime juice should be added.
Stir the mixture, then set it aside.
Set the oven to 375 degrees Fahrenheit (190 degrees C).
In a small bowl, combine cayenne pepper, chilli pepper, cumin, oregano, salt, and pepper.
Clean and trim the chicken thighs.
Olive oil should be lightly brushed on both sides before the spice mixture is applied.