Crispy Gouda Chicken with Herb Salsa

4 to 6 servings
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This Crispy Gouda Chicken with Herb Salsa is a quick & simple meal that does double duty for kids AND adults. Everyone will devour the melty Smoked Gouda-topped chicken while adults get a little something extra with a tangy Herb Salsa.


  • 2 pounds skin-on chicken thighs (about 6 small or 4 large)
  • Salt and pepper
  • 1/4 cup finely chopped fresh parsley
  • 1/4 cup olive oil
  • 3 tablespoons minced shallot
  • 3 tablespoons red wine vinegar
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon honey
  • Salt, to taste
  • 1 teaspoon high-heat oil (such as canola or grapeseed)
  • 1 (6-oz) package Roth Gouda or Smoked Gouda cheese, shredded
  • Rice and roasted broccoli, for serving (optional)


  1. Preheat oven to 400 degrees F.
  2. Remove chicken from refrigerator, and season liberally with salt and pepper on both sides.
  3. While the meat rests, prepare the herb salsa by whisking together parsley, olive oil, shallot, red wine vinegar, Dijon, and honey. Season with salt to taste, and set aside.
  4. Heat a large oven-safe pan (cast iron or skillet pan) over medium to medium-high heat. Add oil and swirl the pan to coat bottom, adding more oil, if needed, to ensure the entire bottom is coated.
  5. Place chicken into the pan skin side down. Sear 4 to 6 minutes per side until golden brown. Ensure chicken thighs are skin side up and transfer to the oven. Bake 15 to 18 minutes until deep golden brown.
  6. Remove from oven. Top each thigh with an equal amount of Smoked Gouda, and return to the oven. Bake just until cheese is melted as this will ensure the skin stays crispy.
  7. To serve, top chicken with herb salsa. Serve with a side of rice and roasted broccoli, if desired.