Sheet Pan Chicken Thighs with Salsa Verde

By á-46036

Ingredients

• 1 large red onion sliced into 8 wedges
• 2 Tbsp olive oil, divided
• 3/4 tsp kosher salt, divided
• 3/4 tsp freshly ground black pepper, divided
• 4 boneless skinless chicken thighs
• 1/2 cup salsa verde
• 1/2 cup packed fresh parsley (or cilantro)
• 2 ounces queso fresco or cotija cheese, crumbled (about 1/3 cup)
• Warm corn tortillas and lime wedges for serving (optional)

Preparation

Step 1

1. Preheat oven to 425*. Toss onion with 1 Tbsp oil and 1/4 tsp each salt and pepper on a rimmed baking sheet. Roast until onion begins to soften, about 10 minutes.

2. Meanwhile, heat remaining 1 Tbsp oil in a skillet over medium-high heat. Pat chicken dry with paper towels and season with remaining 1/2 tsp each salt and pepper. Cook until golden brown, 3 to 4 minutes. Turn and continue to cook until golden brown, about 3 minutes more. Transfer chicken to baking sheet with onion and roast until chicken is cooked through, 10 to 12 minutes.

3. Before completely cooked spoon salsa verde over chicken and top with cheese. Return to oven for a couple of minutes to heat salsa and melt cheese.

4. Remove from oven and sprinkle parley over top. Serve with tortillas and lime wedges.