Salsa Chicken – Quick Weeknight Dinner
This Salsa Chicken makes a quick but delicious weeknight dinner. Chicken is simply baked with a coating of purchased salsa.
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.
How to Make Salsa Chicken
Preheat oven to 425 degrees F.
For easy clean up, line a large baking pan with foil.
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. Very yummy.
🧾 More Recipes You’ll Like
- Lemon and Honey Glazed Chicken Thighs
- Slow Cooker Chicken and Dumplings
- Chicken and Cheese Stuffed Roasted Chiles
- Butter Roasted Chicken
- Baked Parmesan Chicken
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Salsa Chicken
Ingredients
- 6 bone-in chicken thighs
- 6 tablespoons olive oil
- Salt and pepper
- 1 cup salsa
Instructions
- Preheat oven to 425 degrees F.
- Line a large baking pan with foil.
- 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 at leave some space between 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 enough salsa to cover (about 2-3 tablespoons) over each piece.
- Return to oven and cook for an additional 20 minutes or until the juices clear when pierced with a fork.
Notes
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
Hi there. I used this technique last night, with a bit of a twist. I used boneless pork chops, with homemade peach salsa. It was quite tasty.
Thanks for the tip.
Miss P
Oooohhh…. sounds yummy!!
Yes, and you could also do it on a barbecue grill outdoors!
Quick and easy and Cinco de Mayo is coming. This looks like it could feed a crowd…best from Santa Barbara, s
This looks perfect for those nights when, yikes! I’ve got nothing planned (this happens far more often then I’d like to admit). Plus I can actually find Salsa in the grocery store since we’ve moved close to Paris. Thanks for the recipe and I’ll be seeing you on Foodbuzz! (PS – Your grandkids are darling.)
This looks delicious and easy. Thanks for sharing.
Looks and sounds great! Something that would be a great meal or me (with a cold!) as heat in food always helps me feel better!
Yum. This looks delish!!
Wow – this looks amazing…must add it to my must try list. I LOVE recipes that are easy and healthy just like this.
Dear Friend!
Greetings from Shizuoka, Japan!
This looks not only delicious, but also healthy!
Thanks for sharing!
Will have to tell the Missus to emulate you!
Cheers,
Robert-Gilles
http://shizuokagourmet.wordpresss.com/