Perdue
Roasted Chicken Thighs with Fall Fruit Salsa
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Roasted Chicken Thighs with Fall Fruit Salsa

Roasted Chicken Thighs with Fall Fruit Salsa

Serves 4 | Prep/Cook Time:
Nutritional Information
Serving Per Recipe: 4
Amount Per Serving
Calories
% Daily Value*
Total Fat g 0%
Saturated Fat g 0%
Cholesterol mg 0%
Sodium mg 0%
Total Carbs g 0%
Dietary Fiber g 0%
Sugars g
Protein g
Vitamin A %
Vitamin C %
Calcium %
Iron %
*Percent Daily Values are based
on a 2,000 calorie diet.

Ingredients
1 pkg. PERDUE® Chicken Thighs
1 tablespoon olive oil
1 teaspoon paprika
1 teaspoon salt
1 teaspoon black pepper
Fall Fruit Salsa:
3 ripe pears, coarsely diced
4 ripe plums, coarsely diced
1/4 cup dried cranberries
1/4 cup red onion, finely chopped
1/2 cup red pepper, diced
1 jalapeno pepper, seeded and minced
3 tablespoons basil, minced
1 teaspoon sugar
1/4 teaspoon cinnamon
1 tablespoon balsamic vinegar
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
Instructions
1 Preheat oven to 375° F.  In large bowl, toss chicken thighs, olive oil, paprika, salt and pepper.  Place chicken thighs in large roasting pan, skin side down.  Roast 20 minutes.  Turn thighs over to skin side up; roast an additional 20 minutes or until chicken is browned and cooked through, with an internal temperature of 180º F.

TIP: Recipe courtesy of the National Chicken Council
2 While thighs roast, make Fall Fruit Salsa by combining all ingredients in large bowl.  Mix gently and set aside at room temperature.  Taste for seasoning and adjust accordingly.
3 To serve, place thighs on serving platter.  Spoon salsa over each thigh; pass remaining salsa at table.