8 chicken thighs, bone-in and skin-on
1 TBLS olive oil
1 tsp paprika
1 tsp salt
1 tsp black pepper

Fall Fruit Salsa:
3 ripe pears, coarsely diced
4 ripe plums, coarsely diced
1/4 cup dried cranberries
1/4 cup red onion, finely chopped
1/2 cup red pepper, diced
1 jalapeno pepper, seeded and minced
3 TBLS basil, minced
1 tsp sugar
1/4 tsp cinnamon
1 TBLS balsamic vinegar
1 TBLS olive oil
1/2 tsp salt
1/2 tsp black pepper
Instructions

Preheat oven to 375 degreees F. In large bowl, toss chicken thighs, olive oil, paprika, salt and pepper. Place chicken thighs in large roasting pan, skin side down. Roast 20 minutes. Turn thighs over to skin side up; roast an additional 20 minutes or until chicken is browned and cooked through, with an internal temperature of 180 degrees F.

While thighs roast, make Fall Fruit Salsa by combining all ingredients in large bowl. Mix gently and set aside at room temperature. Taste for seasoning and adjust accordingly.

To serve, place thighs on serving platter. Spoon salsa over each thigh; pass remaining salsa at table.

If you drink wine, try this with a Zinfandel.

Serves 4