Roasted Chicken Thighs with Pesto

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 Cook Time: 35 mins Yield: 4 thighs

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 11⁄2 cups fresh basil leaves 2 garlic cloves 1 TB. lemon juice 1⁄4 cup pine nuts 1⁄4 cup grated Parmesan 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.

2Place chicken thighs, skin side down, on a rimmed metal baking sheet (or use a large castiron pan). Bake for 20 minutes.

3While 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.

4After 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.

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.

Nutrition per Serving

Fat 83% Protein 16% Net Carb 1% Ratio 2.2:1 Calories 445

Fat 41g

Protein 18g

Total Carbohydrate 2g

Dietary Fiber 1g

Net Carbohydrate 1g