A good pesto can make any protein a standout dish, and it only takes a few extra steps to make these chicken thighs stand out. This is a simple pesto recipe using untraditional ingredients. I love pesto because you can be extremely versatile with what you put into it. The main difference in this pesto is it contain pistachios and arugula instead of pine nuts and basil. For my chicken I love buying good quality bone-in, skin-on chicken thighs. For extra yum, I use a cast iron because it helps crisp the outside of my chicken while leaving it moist on the inside. If vegetarian, feel free to stuff my pesto into a portobello mushroom, or spread it under roasted potatoes! Enjoy!

INGREDIENTS

For Pesto:

• 1 bunch wild arugula

• 1/4 cup olive oil

• 1/2 cup pistachios

• juice of one lemon

• 1 tsp maldon salt

• 1 tsp black pepper

For Chicken Thighs:

• 4 bone-in chicken thighs

• 1 tbsp olive oil

• 4 cloves garlic, peeled + smashed

• 2 sprigs fresh rosemary

• 1 tsp maldon salt

• 1 tsp black pepper

INSTRUCTIONS

1. Preheat the oven to 400F.

2. Add pesto ingredients into a food processor, and process until desired consistency. Add more lemon or oil if needed. Set aside.

3. Season your chicken with a generous amount of salt and pepper.

4. Start to heat your cast iron for 3 minutes, then add your oil. Once oil is hot place chicken thighs skin down, this will help create the yummy crisp on the skin. Let cook until golden brown 6-8 minutes.

5. Next add in your smashed garlic and fresh sprigs of rosemary to your pan, flip your chicken over and transfer to you oven for 10-15 minutes until chicken has reached 165’. i always keep a meat thermometer out just to be sure!

6. Once chicken has reach the perfect temperature, serve on top of your delicious pesto. I love eating this dish with roasted potatoes and a fennel + arugula salad.!

Enjoy!

Let me know your what you think below in the comments below and tag me on Instagram! @gabrielleskitchen__