Food and Recipes Recipes Crispy Chicken Thighs with Pasta and Pesto 4.5 (2) 2 Reviews 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. By Southern Living Editors Updated on October 9, 2018 Print Rate It Share Share Tweet Pin Email Photo: Photo: Greg Dupree Yield: 6 servings Ingredients Chicken Thighs 3 1/2 to 4 lb. skin-on, bone-in chicken thighs (about 7 thighs) 2 teaspoons kosher salt 1 teaspoon freshly ground pepper 1/2 teaspoon paprika 2 teaspoons vegetable oil 8 ounces cellentani pasta 1 cup chicken broth Arugula Pesto 2 cups firmly packed arugula 1/2 cup firmly packed fresh flat-leaf parsley 1/2 cup olive oil 2 garlic cloves 1/4 cup grated Parmesan cheese 2 tablespoons water 1 teaspoon fresh lemon juice 1/2 teaspoon salt 1/4 teaspoon pepper Directions Preheat oven to 400°. Sprinkle chicken with salt, pepper, and paprika. 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. Rate it Print