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Roasted Chicken Thighs with Fall Fruit Salsa

roasted chicken thighs with fall fruit salsa

This quickly put together salsa is a nice way to utilize fall fruits, combined with balsamic vinegar, olive oil, basil and cinnamon as an interesting addition to roasted chicken thighs.

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings


  • 8 chicken thighs, bone-in and skin-on
  • 1 tablespoon olive oil
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1 teaspoon black pepper

Fall Fruit Salsa:

  • 3 ripe pears, coarsely diced
  • 4 ripe plums, coarsely diced
  • 1/4 cup dried cranberries
  • 1/4 cup red onion, finely chopped
  • 1/2 cup red pepper, diced
  • 1 jalapeno pepper, seeded and minced
  • 3 tablespoons basil, minced
  • 1 teaspoon sugar
  • 1/4 teaspoon cinnamon
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper


1. Preheat oven to 375 degreees F. In large bowl, toss chicken thighs, olive oil, paprika, salt and pepper.

2. Place chicken thighs in large roasting pan, skin side down. Roast 20 minutes.
3.  Turn thighs over, skin side up. Roast additional 20 minutes or until chicken is browned and cooked through, with an internal temperature of 180 degrees F.
4. While thighs roast, make Fall Fruit Salsa by combining all ingredients in large bowl.
5. Mix gently and set aside at room temperature.
6. Taste for seasoning and adjust accordingly.
7. To serve, place thighs on serving platter.
8. Spoon salsa over each thigh; pass remaining salsa at table.
9. If you drink wine, try this with a Zinfandel.

Source: National Chicken Council