Oven-Baked Hatch Chile Salsa Verde Honey Chicken Thighs
The best hot honey chicken you'll ever make: the smoke and spice of fresh Hatch green chiles with sweet honey over crispy oven roasted chicken thighs.
- salt and freshly ground pepper
- 4 bone in skin on chicken thighs
- neutral oil
- 1 small onion diced
- 1 cup hatch chile salsa verde see note
- 1/2 cup chicken stock no sodium/unsalted preferred, enough to cover
- 1-2 tbsp honey
- avocados diced, if desired
- lime wedges to finish
- fresh cilantro to finish
Preheat the oven to 375°F. Season both sides of the chicken with salt and pepper. Heat up a bit of oil in an oven safe pan – a dutch oven works well – over medium high heat and sear the chicken thighs, undisturbed, until golden brown 5-8 minutes. Remove from the pan.
There should be quite a bit of rendered fat in the pan, but if it’s dry, add a bit of oil. Cook the onion, stirring, until soft but not brown. Stir in the salsa verde and chicken stock. Nestle in the chicken thighs and place in the oven, uncovered. Bake for 15-20 minutes, or until the chicken is cooked through.
Remove and drizzle with honey. Finish with avocado (if using), lime wedges, and plenty of cilantro.
Calories: 524kcal | Carbohydrates: 34.4g | Protein: 36g | Fat: 25.8g | Saturated Fat: 2.7g | Cholesterol: 0.01mg | Sodium: 518mg | Potassium: 342mg | Fiber: 8.8g | Sugar: 10.8g