Salsa verde chicken

Mexican · Baked · 45 min · Serves 4

Tender chicken smothered in bright, tangy salsa verde and baked until fall-apart juicy—this is the kind of easy weeknight dinner that tastes like you spent all day on it. Your family will ask for seconds, and you'll love that it comes together in one pan with minimal fuss.

Ingredients

• 8chicken thighs bone-in, skin-on
• 2 cupssalsa verde
• 1 mediumonion
• 3garlic cloves
• 2 tbspolive oil
• ¼ cupfresh cilantro
• 1lime
• to tastesalt and pepper
• 1 tspcumin

Method

1. 1

   Preheat your oven to 190°C (170°C fan / Gas 5).

2. 2

   Pat the chicken thighs dry with paper towels and season generously with salt, pepper, and cumin on both sides.

3. 3

   Heat olive oil in a large ovenproof skillet over medium-high heat. Brown the chicken skin-side down until golden, about 5–6 minutes. Flip and brown the other side for 3 minutes. Remove to a plate.

   8–9 min

4. 4

   Roughly chop the onion and garlic, then add to the skillet. Sauté for 2 minutes until fragrant, then pour in the salsa verde and stir.

   2 min

5. 5

   Return the chicken to the pan skin-side up, nestling it into the salsa verde. Squeeze the lime over everything.

6. 6

   Transfer to the oven and bake uncovered for 25–30 minutes, until the chicken is cooked through and the sauce is bubbling at the edges.

   25–30 min

7. 7

   Taste the sauce and adjust seasoning with salt if needed. Scatter fresh cilantro over the top and serve with rice or warm tortillas.