Sheet Pan Chicken Thighs With Salsa Verde


This chicken thigh dinner is like the story of a rom-com: tacos (that taste like enchiladas) meet a short ingredient list, and the result is definitely happily ever after. In all seriousness, though, this easy dinner recipe is equally at home on taco night as it is for company.

When making this Sheet Pan Chicken Thighs With Salsa Verde, searing the chicken thighs makes for a golden-brown crust with amazing flavor and texture.
Photo: Jen Causey
Hands On Time:
15 mins
Total Time:
30 mins


  • 1 large red onion, sliced into 8 wedges

  • 2 tablespoons olive oil, divided

  • ¾ teaspoon kosher salt, divided

  • ¾ teaspoon freshly ground black pepper, divided

  • 4 boneless, skinless chicken thighs (about 1 lb.)

  • ½ cup salsa verde

  • ½ cup packed fresh cilantro leaves and tender stems

  • 2 ounces queso fresco or cotija cheese, crumbled (about 1/3 cup)

  • Warm corn tortillas and lime wedges, for serving (optional)


  1. Preheat oven to 425°F. Toss onion with 1 tablespoon oil and ¼ teaspoon each salt and pepper on a rimmed baking sheet. Roast until onion begins to soften, about 10 minutes.

  2. Meanwhile, heat remaining 1 tablespoon oil in a large skillet over medium-high. Pat chicken dry with paper towels and season with remaining ½ teaspoon each salt and pepper. Add chicken to skillet and cook until golden brown, about 3 minutes. Flip and continue to cook until golden brown, about 3 minutes more. Transfer chicken to baking sheet with onion and roast until chicken is cooked through, 10 to 12 minutes.

  3. Transfer chicken and onion to a platter. Spoon salsa verde over top and top with cilantro and cheese. Serve with tortillas and lime wedges, if desired.

Related Articles