Roasted Chicken Thighs with Fall Fruit Salsa

Ingredients

• 1 tsp sugarNutrition
• 1/4 cup dried cranberriesNutrition
• 5 small chicken thighsNutrition
• 1/4 tsp cinnamonNutrition
• 1 tsp paprikaNutrition
• 1 tsp pepperNutrition
• 3 tbsps basilNutrition
• 1/2 tsp saltNutrition
• 1 tsp saltNutrition
• 1 tbsp olive oilNutrition
• 1 tbsp olive oilNutrition
• 3 medium pearsNutrition
• 4 plumsNutrition
• 1/4 cup chopped onionNutrition
• 1/2 cup chopped red pepperNutrition
• 1 jalapeno pepperNutrition

Directions

1. 1Pre-heat oven to 375 °F (190 °C).
2. 2In large bowl, toss chicken thighs, olive oil, paprika, salt and pepper.
3. 3Place chicken thighs in large roasting pan, skin side down. Roast 20 minutes.
4. 4Turn 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).
5. 5While 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.
6. 6Place thighs on serving platter. Spoon salsa over each thigh; pass remaining salsa at table.

Nutrition per serving

Related recipes

• Roasted Peaches

  74 kcal per serving

• Roasted Cauliflower

  106 kcal per serving

• Roasted Broccoli

  50 kcal per serving

• Roasted Vegetables

  113 kcal per serving

• Roasted Asparagus

  69 kcal per serving

• Roasted Parsnips

  147 kcal per serving