Ingredients:

  • 4 (6 oz / 170g) bone-in, skin-on chicken thighs
  • 1 tsp (6g) kosher salt
  • ½ tsp (1g) cracked black pepper
  • 1 tbsp (15ml) olive oil
  • ½ cup (125g) basil pesto
  • ¼ cup (25g) grated Parmesan cheese
  • 1 tbsp (15ml) fresh lemon juice
  • 2 cloves (6g) minced garlic

Instructions:

  1. Preheat the oven to 425°F (218°C) and line a large rimmed baking sheet with parchment paper.
  2. Pat the chicken thighs completely dry with paper towels to ensure skin crispiness. Rub the thighs with olive oil and season with kosher salt and cracked black pepper.
  3. In a small mixing bowl, whisk together the basil pesto, grated Parmesan cheese, fresh lemon juice, and minced garlic.
  4. Generously coat the top and sides of each chicken thigh with the pesto mixture. For added flavor, gently lift the skin and slide a teaspoon of pesto directly onto the meat.
  5. Place the thighs skin-side up on the prepared baking sheet and roast for 25–30 minutes until the glaze is bubbling and a deep mahogany color, and the internal temperature reaches 165°F (74°C).
  6. Remove from the oven and let the meat rest for 5 minutes to redistribute juices before serving.