Herb Chicken with Strawberry Relish

4 large or 8 small skinless/boneless thighs (you can use bone-in just add to cooking time)
1 TBSP extra-virgin olive oil  
3 TBSP fresh oregano (or 3 tsp dried)
2 ½ TBSP fresh chives (or 2.5 tsp which is what I use as I can never get good chives)
2 cups strawberries (one pint is more than enough)
2 1/4 tsp lime zest (1 lime)
1 tsp sugar
1 tsp balsamic vinegar

2 Bowls
Cutting Board
9 x 13 roasting pan (or whatever you have) 

  1. Chop oregano, chives and strawberries.
  2. Combine chicken in a bowl with oil, oregano, 1 tablespoon fresh chives, 1/2 teaspoon salt and 1/4 teaspoon pepper. Let marinate for 30 minutes (or so).
  3. Preheat oven to 400 degrees F.
  4. Place chicken in roasting pan. Make sure to uncurl the thighs so they are flat if not they will not cook properly.
  5. Roast the chicken 20-30 minutes, depending on the size of the thighs. I know that is a big range, but thighs are all different sizes so if you want to be totally certain they should be 165 degrees F or just cut through one.
  6. While the chicken is cooking combine strawberries, lime zest, sugar, vinegar, the remaining 1 1/2 tablespoons fresh chives and a pinch of salt and pepper in a bowl. Let stand at room temperature until the chicken is done.
  7. Just before serving, taste the strawberry relish and adjust the amount of sugar, vinegar and/or salt if needed. Serve the chicken with the relish. If you have to make the relish in advance it will taste great, just be more mushy.
  8. Serve together and makes great leftovers for a day or two.
Don’t be fooled those chives ended up being gross and I used dried.
So pretty!
Smells so good.
Let those flavors sit!
So good together!

Instant Pot Chicken

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