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Roasted Chicken Thighs with Fall Fruit Salsa
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 granulated sugar
1/4 teaspoon ground cinnamon
1 tablespoon balsamic vinegar
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper


Preheat oven to 375°F (175°C). In large bowl, toss chicken thighs, olive oil, paprika, salt and pepper. Place chicken thighs in large roasting pan, skin side down. Roast 20 minutes. Turn thighs over to skin side up; roast an additional 20 minutes or until chicken is browned and cooked through, with an internal temperature of 180 degrees F.
While thighs roast, make Fall Fruit Salsa by combining all ingredients in large bowl. Mix gently and set aside at room temperature. Taste for seasoning and adjust accordingly.
To serve, place thighs on serving platter. Spoon salsa over each thigh; pass remaining salsa at table.
If you drink wine, try this with a Zinfandel.

Preparation Time: Serves: 4
Recipe Origin: United States
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