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One-Pan Pesto Chicken Thighs

One-Pan Pesto Chicken Thighs

One-Pan Pesto Chicken Thighs

Company Worthy juicy and tasty this dish can be on your table in less than one-hour.

Chicken Thighs stuffed with Pesto is a perfect way to use up your fresh garden basil of the season.

Using fresh grated Parmesan enhances the flavor when preparing pesto.

One-Pan Pesto Chicken Thighs

Simply pat dry your bone-in, skin-on chicken thighs and set them onto a parchment lined baking sheet. Lift the skins and spoon in a couple tablespoons of freshly prepared pesto. Season the tops of the thighs and bake.

Once you transfer the baked thighs to a platter, top off with some fresh chopped tomatoes, lemon wedges, and parsley. Enjoy your colorful arrangement.

One-Pan Pesto Chicken Thighs

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Category: Poultry

Cuisine: American Homestyle

Servings: 4

One-Pan Pesto Chicken Thighs

Ingredients

  • For the Pesto:
  • 2 cloves garlic
  • 2 cups fresh basil
  • 1/2 cup olive oil
  • 1/2 cup fresh grated Parmesan cheese
  • For the Chicken Thighs:
  • 8 chicken thighs bone-in and skin on
  • few shakes of garlic powder, kosher salt and pepper
  • For Assembling the Pesto with Chicken Thighs Platter:
  • 2-3 juicy ripe tomatoes
  • couple pinches each coarse kosher salt and cracked black pepper
  • 1 lemon cut into wedges
  • handful of fresh parsley leaves

Instructions

  1. Preparing the Pesto: In the bowl of a food processor, pulse the garlic to a fine chop, add in the basil and Parmesan and pulse together to a smooth texture. Drizzle in the olive oil, pulsing to blend throughout
  2. Preparing the Chicken with Pesto: Preheat oven to 375 degrees. Dry chicken thighs with paper toweling, set onto a parchment lined baking sheet. Lift up the skin of the each thigh and fill with around two tablespoons of the pesto. Sprinkle tops with garlic powder, salt and pepper. Roast for around thirty-five minutes, or until chicken juices run clear.
  3. Assembling the Chicken with Pesto Platter: Chop tomatoes and sprinkle with salt and pepper. Transfer chicken to a platter, scatter over the chopped tomatoes. Tuck in lemon wedges. Garnish with fresh parsley leaves
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6 Comments

  1. William E Milewski
    Posted August 28, 2019 at 2:29 pm | Permalink

    This looks fantastic! Sending it around to friends in Italy and the US. I put my Mother on your mailing list. Love, Bill

    • Posted August 28, 2019 at 2:38 pm | Permalink

      Thanks so much Bill! Appreciated! So quick and easy and with a few complementary garnishes looks quite colorful and celebratory even for company!

  2. Meredith
    Posted August 28, 2019 at 2:40 pm | Permalink

    Definitely making this for Labor Day weekend! Another goodie Peg.

  3. William E Milewski
    Posted August 28, 2019 at 2:42 pm | Permalink

    Hi Peg,

    I will do it in a small session with friends or have my Mother make it when I am in Naples next. Yet, I’d like to serve it for my annual BBQ with 80-90 people. Can I mix the pesto with stuffing to make it go further? What do you suggest adding to the stuffing? XoXo! Bill

    • Posted August 29, 2019 at 12:56 pm | Permalink

      Hi Bill. So I think the basic idea is preparing a stuffing using butter and bread cubes, then tossing through some pesto whose components are all complementary. You can include a bit of chicken broth too using as a moistener to the large batch preparation. Thank You! Enjoy!

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  • Hi, I'm Peggy. Welcome to our Shared Table at Spiced Peach Blog!
    Subscribe here for my fresh, seasonal recipes with an international twist.