Skillet-Roasted Chicken with Pico de Gallo

1. Chop 1/4 of red onion; place in a small bowl. Cut remaining onion into rough wedges; reserve for chicken.

2. Stir tomato, jalapeño, garlic, and cilantro into chopped onion. Add 2 teaspoons olive oil and 1/2 lime juice; stir to combine. Set pico de gallo aside.

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

4. Combine cayenne pepper, ground chile pepper, cumin, oregano, salt, and pepper in a small bowl.

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

6. Heat remaining 2 tablespoons olive oil in a cast-iron skillet over high heat until steaming. Add chicken; 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 1/2 lime juice.

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

8. Serve chicken with pico de gallo.

Cook's Note:

You can use bone-in chicken thighs if desired.