Ingredients:

  • 4 (6 oz / 170g) bone-in, skin-on chicken thighs
  • 1 tbsp avocado oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1/2 cup basil pesto
  • 2 tbsp grated Parmesan cheese
  • 1 tbsp melted unsalted butter

Instructions:

  1. Remove chicken from the fridge 20 minutes before cooking to take the chill off.
  2. Use paper towels to pat the chicken skin until it is bone-dry to ensure a crisp sear.
  3. Season both sides of the chicken thighs generously with salt and pepper.
  4. Heat avocado oil in a cast iron skillet over medium-high heat until shimmering.
  5. Place thighs skin-side down, pressing lightly with tongs. Sear for 5–7 minutes without moving until deep golden brown.
  6. Flip the thighs and sear the bottom for 2 minutes.
  7. Preheat oven to 400°F (200°C).
  8. In a small bowl, mix the basil pesto with melted butter and grated Parmesan cheese.
  9. Spoon the pesto mixture generously over the top of each thigh, coating the crispy skin.
  10. Transfer the skillet to the oven and bake for 20–25 minutes, or until the internal temperature reaches 175°F (79°C).
  11. Let the chicken rest for 5 minutes before serving to lock in the juices.