Ingredients:

  • 2 lbs bone-in, skin-on chicken thighs
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tbsp olive oil
  • 1/2 cup basil pesto
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • 2 cloves garlic, minced

Instructions:

  1. Use paper towels to pat the chicken thighs bone-dry to ensure the skin crisps rather than steams.
  2. Rub the chicken with 1 tbsp olive oil, then sprinkle evenly with salt and pepper. Let the chicken sit at room temperature for 10 minutes.
  3. In a small bowl, whisk together the basil pesto, lemon juice, lemon zest, and minced garlic until smooth.
  4. Generously apply the pesto mixture to the top and sides of each thigh, avoiding the underside to maintain skin crispness.
  5. Place chicken in a preheated cast iron skillet or rimmed baking sheet and roast for 30 minutes until the skin is golden brown and the internal temperature reaches 165°F (74°C).