Greg Dupree
Yield
Makes 6 servings

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.