Chicken Baked with Pesto

⏳ Time

50 minutes

🥕 Ingredients

🍽️ Servings

Description

To achieve the perfect result, you should make the pesto yourself — only then will you get a fragrant, rich paste that will deeply infuse the chicken. Fresh garlic and basil will meld beautifully with the meat, and the finished chicken will also exude the aroma of the fresh sauce after baking. Pair the chicken with a similarly aromatic salad made of potatoes, arugula, red onion, and tomatoes. Note! The pesto is not only for coating the chicken; you’ll also need to tuck it under the skin.

Ingredients

Chicken Drumstick - 6 pieces
Fresh basil leaves - 3.5 oz
Pistachios - 0.7 oz
Vegetable Oil - 0 fl oz
Garlic - 4 cloves
Olive Oil - 3 fl oz
Lemon - 1 piece
Arugula - 3.5 oz
Parmesan Cheese - 1.8 oz
Potato - 14.1 oz
Marinated cherries - 3.5 oz
Salt - to taste
Spanish onions - 3.5 oz
Ground Black Pepper - to taste

Step by Step guide

Step 1

Prepare all the ingredients. Preheat the oven to 374°F.

Step 2

In a blender, combine basil, cheese, olive oil, the juice of one lemon, pine nuts, and garlic to make pesto sauce.

Step 3

Season with salt and pepper to taste.

Step 4

Fill the space between the skin and the meat of the chicken thighs with the prepared pesto. To do this, carefully slide your hand between the skin and the meat, taking care not to tear the skin. Additionally, spread some sauce over the top of the thighs. Set aside a bit of pesto.