Roasted Chicken Thighs With Pesto
Ingredients:
Skin-On, Bone-In Chicken Thighs
4 Ounces
Extra Virgin Olive Oil
1/2 Cups
Sea Salt
1/2 Teaspoons
Fresh Basil Leaves
1/4 Teaspoons
Garlic Cloves
2
Lemon Juice
1 Tablespoons
Pine Nuts
1/4 Cups
Grated Parmesan
1/4 Cups
Preparation mode:
1. Preheat the oven to 375°F. 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. 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.
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.