Chicken baked with pesto
3 servings
50 minutes
To make everything perfect, you need to make the pesto yourself - only then will you get a very aromatic, rich mass that will firmly saturate the chicken flesh: fresh garlic and basil will merge firmly with the meat, and the finished chicken after being in the oven will also smell of fresh sauce. To go with the chicken, you should prepare an equally rich-flavored salad of potatoes, arugula, red onions and tomatoes. Attention! Pesto is needed not only to coat the chicken with it, it will also have to be tucked under its skin.
1
Prepare all the ingredients. Preheat the oven to 190 degrees.
2
In a blender, turn basil, cheese, olive oil, juice of one lemon, pine nuts, and garlic into pesto sauce.
- Green basil: 100 g
- Parmesan (Parmigiano Reggiano): 50 g
- Olive oil: 100 ml
- Lemon: 1 piece
- Pine nuts: 20 g
- Garlic: 4 cloves
3
Add salt and pepper to taste.
- Salt: to taste
- Ground black pepper: to taste
4
To fill the space between the skin and meat in chicken thighs with pesto, carefully insert your hand between the skin and meat, trying not to tear the skin, and also coat the thighs with sauce on top. Set aside some pesto.
- Chicken leg quarters: 6 pieces
- Green basil: 100 g
- Parmesan (Parmigiano Reggiano): 50 g
- Olive oil: 100 ml
- Pine nuts: 20 g
- Garlic: 4 cloves
5
Cut the potatoes into wedges, drizzle with vegetable oil, and season with salt and pepper.
- Potato: 400 g
- Vegetable oil: 20 ml
- Salt: to taste
- Ground black pepper: to taste
6
Place the chicken and potatoes on a baking tray and send them to the oven for 30 minutes.
7
Slice the onion into thin rings and cut the cherry tomatoes in half.
- Red onion: 100 g
- Cherry tomatoes: 100 g
8
Mix onion with arugula and halved tomatoes.
- Red onion: 100 g
- Rocket (arugula): 100 g
- Cherry tomatoes: 100 g
9
Take out the baking tray with potatoes and chicken, mix the potatoes with a salad of arugula, tomatoes, and onions. Dress with pesto sauce.
- Potato: 400 g
- Rocket (arugula): 100 g
- Cherry tomatoes: 100 g
- Red onion: 100 g
- Green basil: 100 g
- Parmesan (Parmigiano Reggiano): 50 g
- Olive oil: 100 ml
- Pine nuts: 20 g
- Garlic: 4 cloves
10
Serve the chicken with the prepared salad.
