Salsa Chicken – Quick Weeknight Dinner

 This recipe is a good choice for a week night when you’re pressed for time but still want to put something homemade on the table. I chose to use thighs because they tend to stay moist through the longer cooking time needed in the oven. However, you could surely use whatever pieces you and your family like, or a whole cut-up chicken instead.

Here’s what you need:

6-8 chicken pieces of your choice, skin on, bone-in
olive oil
salt
pepper
salsa

Here’s what you do:

Preheat oven to 425 degrees F.

For easy clean up, line a large baking pan with foil.

Please note the neatness and precision with which I have lined my pan in the photo above. You should strive for a similar result :-) Season chicken on both sides with salt and pepper. Generously drizzle olive oil in pan (about 3-4 tablespoons). Place chicken skin side down without crowding. Make sure to leave some space between the pieces. The less crowded the chicken, the better it will crisp.

Bake for approximately 30 minutes or until skin has browned and begun to crisp. Turn pieces over and spoon on enough salsa to cover (about 2-3 tablespoons) each piece. Return to oven and cook for an additional 20 minutes or until the juices clear when pierced with a fork.

So easy. So quick. So yummy. Enjoy!

Variations:  Make Italian Chicken by substituting spaghetti or marinara sauce for the salsa. Make Oven-Barbecued Chicken by substituting your favorite barbecue sauce for the salsa.

Salsa Chicken

Prep Time: 5 minutes

Cook Time: 50 minutes

Total Time: 55 minutes

This salsa chicken is a scrumptious and easy weeknight meal. Chicken is baked with a coating of purchased salsa.

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Ingredients

• Chicken
• Salt and pepper
• Salsa

Instructions

1. Preheat oven to 425 degrees F.
2. Line a large baking pan with foil.
3. Season chicken on both sides with salt and pepper.
4. Generously drizzle olive oil in pan (about 3-4 tablespoons).
5. Place chicken skin side down without crowding. Make sure to leave at leave some space between pieces. The less crowded the chicken, the better it will crisp.
6. Bake for approximately 30 minutes or until skin has browned and begun to crisp. Turn pieces over and spoon enough salsa to cover (about 2-3 tablespoons) over each piece.
7. Return to oven and cook for an additional 20 minutes or until the juices clear when pierced with a fork.

Notes

Variations: Make Italian Chicken by substituting spaghetti or marinara sauce for the salsa. Make Oven-Barbecued Chicken by substituting your favorite barbecue sauce for the salsa.

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