Roast Chicken Thigh Burritos: Tasty Weeknight Dinner on a BudgetElizabeth Stark
We initially created these roast chicken thigh burritos as vehicles for some of our excellent homemade roast cherry tomato salsa, but they ended up being such a versatile, easy weekday dinner option that we plan on making them again, homemade salsa or no. They made for an effortless, tasty, and nutritious dinner that both kids and adults loved.
The thighs are my favorite part of the chicken because I like their flavor better, but even if you’re not as big a fan, they have a few things going for them that make them perfect for a weeknight dish like this. First, they’re cheap. At our grocer and butcher, the price per pound for thighs is generally a little more than half the price per pound for breasts. Second, thighs are a more forgiving cut because they don’t dry out as easily. If you’ve got several dishes going and a couple of kids running around, sometimes it’s tough to pull a dish from the oven at exactly the right moment, but if you leave chicken thighs in a few minutes longer than you meant to, nobody will be able to tell the difference. Perfect for a busy parent.
Roast Chicken Thigh Burritos
For the chicken
4 bone-in, skin-on chicken thighs
2 – 4 tablespoons olive oil
1 tablespoon fresh lemon or lime juice
2 teaspoons sea salt, divided
On the morning of, or as soon as you remember to, combine the olive oil and lemon juice, and turn the chicken thighs to coat. Sprinkle with 1 1/2 teaspoons sea salt. Cover bowl and refrigerate.
Preheat the oven to 375 degrees. Place chicken thighs skin side down in a lightly oiled, oven-proof roasting pan. Roast for 20 minutes, flip, and roast for another 10 – 15 minutes. Check the temperature at the thickest part of thigh, and when it reaches 165 degrees, pull it. (Note: the USDA recommends upwards of 180 degrees for chicken, and dark meat can do OK when cooked to this temp. We always cook to 165 which yields juicy, tender chicken. Also note that the temp will continue to rise a few minutes after you pull the chicken.) Let the chicken rest for 5 minutes, and then cut the thighs up into bite-sized strips.
Serve the cooked chicken thighs on a warm tortilla with rice, beans, and lettuce, and smothered in this salsa (or your salsa of choice).
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