Chili - Rubbed Pan - Roasted Chicken with Pico de Gallo

This was a super easy meal and definitely one that we will try again! Really great fresh flavors and overall an amazing meal! Add it to your menus soon! :)

Ingredients for chicken:

2 tablespoons peanut or corn oil (we used peanut)

4 bone-in chicken breast halves, skin on (we used boneless, skinless chicken breasts)

2 teaspoons chili powder

Kosher Salt

Ingredients for pico de gallo:

2 cups cherry or grape tomatoes; halved

1/2 to 1 jalapeno, stemmed and minced with seeds

1/4 medium red onion, grated

1/2 teaspoon kosher salt, plus pinch for garlic

1 clove garlic, peeled

2 tablespoons extra virgin olive oil

1/2 cup chopped fresh cilantro

Warm corn tortillas (optional)

Preheat the oven to 400 degrees. Heat a large ovenproof skillet over medium high heat. Add the oil and heat until shimmering. Season the chicken with chili powder and salt to taste. Lay the chicken in the skillet skin side down and cook until brown. Turn the chicken, transfer the pan to the oven and cook until firm, basting occasionally with the pan drippings, 15 to 20 minutes.

While the chicken cooks, make the pico de gallo: Toss the tomatoes with the jalapeno, onion, and the 1/2 teaspoon salt.

Smash the garlic clove, sprinkle with a pinch of salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Stir the paste into the salsa with the olive oil and cilantro.

Enjoy!