- 4 large bone-in chicken thighs with skin (about 2 pounds)
- Freshly ground pepper
- 1/4 cup extra-virgin olive oil
- 2 1/2 ounces (about 2/3 cup) roasted unsalted pistachios
- 1 1/2 ounces grated Parmigiano-Reggiano (about 1/3 cup)
- Juice from 1/2 lemon
How to make this recipe
Preheat the oven to 450°.
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.
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.
The salt-and-pepper-seasoned chicken can be kept in the refrigerator uncovered for up to two days. Add the oil before roasting.