Roast Chicken Thighs with Pistachio Pesto

A little of this rich pistachio pesto goes a long way and complements the crispy, roasted chicken thighs.

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  • Servings: 4

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Ingredients

  • 4 large bone-in chicken thighs with skin (about 2 pounds)
  • Salt
  • Freshly ground pepper
  • 1/4 cup extra-virgin olive oil
  • 2 1/2 ounces (about 2/3 cup) roasted unsalted pistachiosĀ 
  • 1 1/2 ounces grated Parmigiano-Reggiano (about 1/3 cup)
  • Juice from 1/2 lemon

How to make this recipe

  1. Preheat the oven to 450Ā°.

  2. Season the chicken thighs liberally on all sides with salt and pepper. Rub the chicken with 1 tablespoon of the oil. Roast in the oven, skin-side up, until the chicken is cooked through, about 30 minutes.

  3. Meanwhile, to the bowl of a food processor, add the remaining 3 tablespoons olive oil, pistachios, Parmigiano-Reggiano and lemon juice. Pulse until the pistachios are finely chopped and the pesto begins to stick together. Serve alongside the roasted chicken thighs.

Make Ahead

The salt-and-pepper-seasoned chicken can be kept in the refrigerator uncovered for up to two days. Add the oil before roasting.

Contributed By Photo © Scott Hocker Published June 2014





1042777 recipes/roast-chicken-thighs-pistachio-pesto 2016-01-19T21:23:45+00:00 Scott Hocker 4|fast|make-ahead|roasting|american|weeknight-dinner|web-exclusive june-2014 recipes,roast-chicken-thighs-pistachio-pesto 1042777
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