Very tasty and easy, pairs perfectly with fried potatoes! I'm going 9.5/10 on this one, as it is very tasty, but not full 10 amazing level (close, though). Be generous with the salt, especially if you don't add much to the pesto part.
Link to original recipe: https://www.foodandwine.com/recipes/roast-chicken-walnut-pesto
Link to my YouTube video of preparation: https://youtu.be/XB8NcT6yrH4
Recipe below contains my modifications.
Ingredients:
3 large chicken thighs
4 garlic cloves, crushed
2 T. olive oil
1/2 T. fresh thyme, chopped
kosher salt
coarse ground black pepper
half of a lemon, cut in wedges
--for the pesto
1/2 c. walnuts, toasted
1 1/2 c. fresh basil leaves (loosely packed)
1 garlic clove
1/4 c. Parmesan-Reggiano (freshly grated)
3/4 T. lemon juice
1/4 c. olive oil
kosher salt
coarse ground black pepper
Directions:
1. Heat oven to 425°F. In a medium bowl, toss together by hand the chicken, garlic, olive oil, thyme, kosher salt, and coarse pepper until chicken thighs are well coated all over with mixture.
2. Transfer chicken thighs to a rimmed baking sheet. Place lemon wedges around the chicken pieces and roast in oven for around 45 min.
3. Meanwhile, make the pesto: add the walnuts, basil, and garlic to a food processor fitted with chopping blade. Pulse until finely chopped.
4. Add the Parmesan and lemon juice and continue pulsing until combined.
5. Turn machine on and remove the small middle lid from top. Pour in the olive oil slowly with the machine running. Replace cap and let machine run until pesto is fully combined.
6. When chicken has finished roasting, remove from oven and tent with foil. Let stand for 10 minutes. Serve topped generously with pesto and enjoy!
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