Whether you use our Arbol Pepper and Fig Salsa or your favorite store-bought brand, tossing salsa, chicken, onions, and pasilla peppers together and roasting the combination at high heat will produce scrumptious results. Turn the chicken when almost finished and add a bit a broth to create a delicious sauce. You can also add more vegetables at this stage (or earlier), if you have room in your skillet. Slices of squash pair nicely and are delicious with the creamy broth. Or roast squash in another small skillet on the side and combine when serving.
Turn oven to 425 degrees.
Remove chicken from refrigerator, pat the skin dry and set aside while you cut the vegetables.
Slice the onions lengthwise and place enough of them on the bottom of the skillet to create a rack under the chicken to keep it from sticking. Cut the pasilla pepper into ½ wide pieces, about an inch in length–you are trying to preserve some of the texture of the pepper. Peel the garlic cloves and cut them in half, if desired. Set pieces of chicken on top of the onion, skin side up, and cover with salsa. Distribute the remaining onion slices, pasilla pepper, and garlic in the skillet.
If desired, reserve a few of the pieces of the pepper to add in the last 15 minutes so they will be firmer than the other ones that have cooked down from the start. Place skillet the in oven and roast for about 20-25 minutes, depending on the size of your chicken thighs. If you are adding butternut squash, cut it into small pieces now (the size that will cook in the 15 minutes of remaining roasting time). Remove chicken from oven and turn the pieces over. Add ½ to 1 cup broth to the bottom of the pan pouring around the chicken, stirring it in to create a sauce. If you reserved any of the peppers or have cut squash pieces, add them now, nestling the vegetables around the chicken. Continue roasting until the chicken is cooked through.