Skillet-Roasted Chicken with Pico de Gallo

1 . Stage

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.

2 . Stage

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.

3 . Stage

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

4 . Stage

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

5 . Stage

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

6 . Stage

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.

7 . Stage

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).

8 . Stage

Plate chicken and top with pico de gallo.