Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Find chicken more deliciously crispy, we dare. This stovetop-to-oven method yields crisp, dark-golden skin and juicy, tender meat. Not to mention, the homemade arugula pesto speaks for itself.

Gallery

Credit: Photo: Greg Dupree

Recipe Summary

Yield:
Makes 6 servings
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Ingredients

Chicken Thighs
Arugula Pesto

Directions

Instructions Checklist
  • Preheat oven to 400°. Sprinkle chicken with salt, pepper, and paprika.

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  • Heat oil in a 12-inch cast-iron skillet over high heat until oil just begins to smoke.

  • Place chicken in skillet, skin sides down; reduce heat to medium-high, and cook 15 minutes. Transfer chicken to a plate; discard drippings.

  • Prepare the Pesto: Process arugula, parsley, olive oil, garlic, Parmesan cheese, water, lemon juice, salt, and pepper in a food processor until smooth. Refrigerate up to 1 week.

  • Prepare pasta according to package directions. Toss with chicken broth and 3 Tbsp. Arugula Pesto. Add pasta mixture to skillet. Place chicken, skin sides up, on pasta.

  • Bake at 400° for 25 to 30 minutes. Dollop with additional Arugula Pesto.

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