I had never worked with tomatillos before so this was really fun for me ….but of course, the whole time – I kept thinking Pico de Gallo made with my Phickles Wedgies would be AHHHHmazing! Next time I’ll give that idea a try!I removed the husks from three tomatillos, gave them a good scrub, cored them and finely chopped them. Then I chopped a hand full of cilantro and a jalapeño and minced a clove of garlic and added all the diced veggies and herbs to a bowl.
To cook the chicken and roasted veggies, First I seasoned 4 skin on, bone in chicken thighs with taco seasoning. I broiled them for 15 minutes on the middle rack of my oven. After 15 minutes, I added sliced zucchini and sliced red onion to the pan – arranging the veggies in a single layer around the chicken thighs. I drizzled a little oil over the veggies (you could just toss them with oil in a bowl before adding them to the pan.) Then I broiled the veggies with the chicken thighs for another 15 minutes. I love cooking chicken like this – it comes out crispy and tricks my tongue into thinking I’m devouring FRIED CHICKEN!