Roasted Chicken Thighs with Pesto 143
Whole chicken thighs are perfectly roasted until the skin is crisp and golden, and then coated in a tasty pesto sauce.
Roasted Chicken Thighs with Pesto Prep Time:
10 mins
Ingredients 4 (4 oz.; 110g each) skin-on, bone-in chicken thighs 1
⁄2 cup plus 1 TB. extra-virgin olive oil
1
⁄2 tsp. sea salt
1
⁄4 tsp. freshly ground black pepper
1 ⁄2 cups fresh basil leaves 1
2 garlic cloves 1 TB. lemon juice 1
⁄4 cup pine nuts
1
⁄4 cup grated Parmesan
Cook Time:
35 mins
Yield:
4 thighs
1
Preheat the oven to 375°F (190°C). Coat chicken thighs with 1 tablespoon extra-virgin olive oil and sprinkle with sea salt and black pepper.
2
Place chicken thighs, skin side down, on a rimmed metal baking sheet (or use a large castiron pan). Bake for 20 minutes.
3
While chicken bakes, place basil, garlic, lemon juice, pine nuts, Parmesan, and remaining 1 ⁄2 cup extra-virgin olive oil in a food processor. Pulse for 1 to 2 minutes, or until a smooth paste forms. Add additional olive oil, if needed. Taste and season with additional sea salt or lemon juice, if desired.
Serving Size:
1 thigh
Marinate chicken in 1⁄4 cup olive oil, 1 tsp. oregano, 1 tsp. lemon zest, and 1 minced garlic for up to one day for extra flavor.
4
After 20 minutes, remove chicken from the oven. Turn chicken and bake for an additional 10 to 15 minutes, or until chicken is cooked through and skin is crisp. Top with pesto and serve.
Nutrition per Serving 83% Protein 16% Fat
1% 2.2:1
Net Carb
Calories
Fat
Protein
Total Carbohydrate
Dietary Fiber
Net Carbohydrate
Ratio
445
41g
18g
2g
1g
1g
