Roasted Chicken Thighs with Fall Fruit Salsa
A fall favorite that chicken lovers will enjoy no matter the season.
1 tsp sugar
1/4 cup dried cranberries
5 <span class="measurestring" title="small thigh (yield after cooking, bone removed)">small</span> chicken thighs
1/4 tsp cinnamon
1 tsp paprika
1 tsp pepper
3 tbsps basil
1/2 tsp salt
1 tsp salt
1 tbsp olive oil
1 tbsp olive oil
3 <span class="measurestring" title="pear, medium (approx 2-1/2 per lb)">medium</span> pears
1/4 cup chopped onion
1/2 cup chopped red pepper
1 jalapeno pepper
Pre-heat oven to 375 °F (190 °C).
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 180 °F (80 °C).
While thighs roast, make salsa by combining all ingredients in large bowl. Mix gently and set aside at room temperature. Taste for seasoning and adjust accordingly.
Place thighs on serving platter. Spoon salsa over each thigh; pass remaining salsa at table.
in 1 serving of Roasted Chicken Thighs with Fall Fruit Salsa.
, 38% carbs, 19% protein.
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