Ingredients
- 2 tbsp chili powder
- 2 poblano chiles stemmed, seeded and chopped
- 1 yellow onion sliced
- 1 pint cherry tomatoes
- 2 jalapeno chiles sliced (with seeds if you like spice)
- 1/4 cup olive oil
- 2 tbsp light brown sugar
- 1 tbsp dried oregano
- 8 skin on chicken thigh (can use skin on breast)
- 10 cloves garlic
- 1 tbsp white wine vinegar
- 3 tbsp cilantro chopped
Servings:
Instructions
- Heat oven to 450 degrees. In a small bowl, stir together the chili powder and 2 teaspoons kosher salt.
- On a large sheet pan toss the poblanos, onions, tomatoes, jalapenos and 1 tbsp of the chili powder and the oil. Mix well.
- Add the sugar and oregano to the remaining chili powder mixture. Season the chicken with salt and pepper and then rub the chicken with the chili mixture. Add the chicken to the sheet pan and arrange the garlic in the middle of the pan.
- Roast until the thighs reach 175 degrees and breast (if using) reaches 160 degrees. Remove chicken from the pan.
- Pour all the veg and any remaining oil and juices into a mixing bowl. Smash the veggies leaving them a little chunky. Stir in the vinegar and cilantro. Season with salt and pepper.
- Serve the chicken with the salsa. I like to serve this with rice or cauliflower rice with a side salad. Corn and black beans are also a good side with it.
One sheet wonder for a tasty, quick and healthy weeknight dinner!
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