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Monday's Leftovers: Roasted Chicken With Fall Fruit Salsa

Monday's Leftovers: Roasted Chicken With Fall Fruit Salsa

Lately, I've been stocking up on all the great-looking Fall produce that's at the farmer's market, but sometimes I run out of creative ideas for cooking with it. This entrée is just the solution to my quandary, as it incorporates a flavorful topping with in-season fruits. It's also perfect if you have chicken thighs on hand. To get the hassle-free recipe,


Roasted Chicken Thighs With Fall Fruit Salsa

From Perdue

Roasted Chicken Thighs With Fall Fruit Salsa


  1. Fall Fruit Salsa
  2. 3 ripe pears, coarsely diced
  3. 4 ripe plums, coarsely diced
  4. 1/4 cup dried cranberries
  5. 1/4 cup red onion, finely chopped
  6. 1/2 cup red pepper, diced
  7. 1 jalapeño pepper, seeded and minced
  8. 3 tablespoons basil, minced
  9. 1 teaspoon sugar
  10. 1/4 teaspoon cinnamon
  11. 1 tablespoon balsamic vinegar
  12. 1 tablespoon olive oil
  13. 1/2 teaspoon salt
  14. 1/2 teaspoon black pepper
  15. Chicken
  16. 5 chicken thighs (about 1 pound)
  17. 1 tablespoon olive oil
  18. 1 teaspoon paprika
  19. 1 teaspoon salt
  20. 1 teaspoon black pepper


  1. Preheat oven to 375°F.
  2. In large bowl, toss chicken thighs, olive oil, paprika, salt and pepper.
  3. Place chicken thighs in large roasting pan, skin side down. Roast 20 minutes.
  4. Turn thighs over to skin side up; roast an additional 20 minutes or until chicken is browned and cooked through, with an internal temperature of 180ºF.
  5. While thighs roast, make salsa by combining all ingredients in large bowl. Mix gently and set aside at room temperature. Taste for seasoning and adjust accordingly.
  6. Place thighs on serving platter. Spoon salsa over each thigh; pass remaining salsa at table.

Serves 4.

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