Sheet Pan Salsa Verde Chicken
A delicious and easy sheet pan recipe featuring tender chicken thighs and vibrant vegetables, all coated in a zesty salsa verde.
Equipment
- oven
- baking sheet
- blender or food processor
- forks or tongs
Ingredients
- 1 ½ pounds boneless, skinless chicken thighs
- ½ pound tomatillos husks removed, rinsed, and quartered
- 1 small red onion quartered
- 1 medium poblano pepper roughly chopped
- 1 medium jalapeno pepper roughly chopped
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- Kosher salt to taste
- ½ cup cilantro
- Optional for serving brown rice or quinoa, shredded cabbage or lettuce, diced tomatoes, diced avocado, pickled red onion, chopped cilantro, sliced jalapeno, lime wedges
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with foil or parchment paper.
- Arrange chicken thighs on one half of the baking sheet and the vegetables on the other half, seasoning them accordingly.
- Roast for 15-20 minutes until the chicken is cooked through and vegetables are softened.
- Shred the chicken using forks or a stand mixer.
- Blend the roasted vegetables with lime juice and cilantro until smooth.
- Mix the shredded chicken with the salsa verde and serve as desired.
Notes
Chicken breasts can be used instead of thighs; consider flattening or cutting them for even cooking. For a creamy version, blend avocado into the salsa verde. Store in an airtight container in the refrigerator for up to 4 days. Freezes well for up to 3 months; thaw in the refrigerator or in room temperature water. Prep the salsa verde vegetables in advance to reduce active cooking time.