Greg Dupree
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.
How to Make It
Step 1
Preheat oven to 400°. Sprinkle chicken with salt, pepper, and paprika.
Step 2
Heat oil in a 12-inch cast-iron skillet over high heat until oil just begins to smoke.
Step 3
Place chicken in skillet, skin sides down; reduce heat to medium-high, and cook 15 minutes. Transfer chicken to a plate; discard drippings.
Step 4
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.
Step 5
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.
Step 6
Bake at 400° for 25 to 30 minutes. Dollop with additional Arugula Pesto.
