Whole chicken thighs are perfectly roasted until the skin is crisp and golden, and then coated in a tasty pesto sauce.
Ingredients
- 4 (4 oz.; 110 g each) skin-on, bone-in chicken thighs
- ½ cup plus 1 tbsp extra-virgin olive oil
- ½ tsp sea salt
- ¼ tsp freshly ground black pepper
- 1½ cups fresh basil leaves
- 2 garlic cloves
- 1 tbsp lemon juice
- ¼ cup pine nuts
- ¼ cup grated Parmesan
How to Make It
- 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.
- Place chicken thighs, skin side down, on a rimmed metal baking sheet (or use a large cast-iron pan). Bake for 20 minutes.
- While chicken bakes, place basil, garlic, lemon juice, pine nuts, Parmesan, and remaining ½ 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.
- 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 Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 445 kcal Calories from Fat: 369 kcal |
|
% Daily Value*
|
| Total Fat 41 g 117% |
Trans Fat 0.0 g |
carbohydrates 2 g 2% |
Dietary Fiber 1 g 3% |
Protein 18 g 36% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |