Description
Succulent Pesto Chicken smothered in a zesty fresh basil pesto with ripe cherry tomatoes for a quick and easy chicken dinner.
Ingredients
Scale
PESTO CHICKEN
- 6 chicken thighs with skin
- 1 cup basil pesto, divided
- salt and ground black pepper
- 30 cherry or grape tomatoes (1 1/3 cups or 200 grams)
- 1 tablespoon (14 grams) parmesan cheese, shredded
- fresh basil leaves (optional)
EQUIPMENT
Instructions
- Heat oven to 400°F (205°C). Pat dry chicken thighs and place into a 9×13 inch (23×33 cm) baking dish skin-side up.
- Gently separate the skin from the thigh leaving one side of the skin remain attached to the thigh. Spread pesto over the top of each thigh but under the skin. Using a basting brush, spread more pesto over the skin. Season with salt and pepper. Of the 30 tomatoes, cut 15 in half. Lay tomatoes around and in the center of the chicken thighs.
- Bake for 40 minutes to 1 hour or until chicken skin is golden brown and the internal temperature at its thickest point reaches 165°F (74°C) for a minimum of 40 minutes.
- Remove from the oven. While chicken is hot, spread more pesto over the top of each thigh. Sprinkle parmesan cheese and garnish with fresh basil. Serve with roasted potatoes, pasta or rice.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Chicken
- Cuisine: American