Roasted Chicken Thighs with Avocado-Black Bean Salsa

Pat the chicken thighs dry with paper towels and place them in a baking dish or on a rimmed sheet pan.

Drizzle with 2 tablespoons of olive oil and rub to coat each piece evenly.

Season generously with salt, black pepper, cumin, and paprika, massage the spices into the meat. Let rest at room temperature for 15 minutes while you preheat the oven.

Preheat your oven to 425°F (220°C). Position the rack in the center.

Roast the chicken thighs skin-side up for 25 minutes, then flip and continue roasting for another 10 to 15 minutes until the skin is golden and crispy and the internal temperature reaches 165°F (74°C).

Let the chicken rest for 5 minutes before serving.

While the chicken roasts, dice the tomatoes into small cubes and drain the black beans, rinsing them under cool water.

Finely dice the yellow onion and mince the garlic cloves. Roughly chop the cilantro leaves.

Cut the avocados in half, remove the pits, and cube the flesh into bite-sized pieces.

In a large bowl, combine the diced tomato, black beans, onion, garlic, and avocado. Add the juice of one lime and 1 tablespoon of olive oil. Toss gently to combine without mashing the avocado.

Season with salt, fold in the cilantro, and taste. Adjust seasoning with more lime or salt as needed.

Spoon a generous portion of the avocado-black bean salsa onto each plate or serving platter.

Arrange the roasted chicken thighs on top of the salsa, skin-side up, so the crispy skin stays visible.

Serve immediately while the chicken is still warm, with extra salsa on the side if desired.