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We love roasting chicken in our Lodge® cast iron pans, but were looking to spice it up a bit and came up with this dish--it's very easy. It was definitely a crowd-pleaser and I'm already being asked to make it again! I just made this for the two of us, but the recipe would be easily scalable!

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Recipe Summary

prep:
25 mins
cook:
25 mins
total:
50 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Pico de Gallo:
Chicken:

Directions

Instructions Checklist
  • Chop 1/4 of the red onion and place in a small mixing bowl. Cut remaining onion into rough wedges and reserve for the chicken.

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  • Add tomato, jalapeno, garlic, and cilantro to the chopped onion. Add olive oil and 1/2 of the lime juice; stir mixture together and set aside.

  • Preheat the oven to 375 degrees F (190 degrees C).

  • Mix cayenne pepper, chile pepper, cumin, oregano, salt, and pepper together in a small bowl.

  • Trim and clean chicken thighs. Lightly brush both sides with olive oil, then coat with the spice mixture.

  • Heat remaining olive oil in a cast iron skillet over high heat until you can see steam coming up from the pan. Add chicken and sear on both sides until skin is crispy, 3 to 4 minutes per side. Remove from the heat. Sprinkle with reserved onion wedges and remaining lime juice.

  • Place in the preheated oven and cook until chicken is no longer pink in the center and the juices run clear, 12 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

  • Plate chicken and top with pico de gallo.

Cook's Note:

You can use bone-in chicken thighs if desired.

Nutrition Facts

381 calories; protein 19.3g; carbohydrates 20.4g; fat 26.5g; cholesterol 58mg; sodium 2397.9mg. Full Nutrition
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