Crispy Chicken Thighs with Pasta and Pesto

Name: Crispy Chicken Thighs with Pasta and Pesto
Ingredients: 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; 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

www.southernliving.com

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Servings: 6

Cost: $5.99 /serving

Author : Southern Living

Crispy Chicken Thighs with Pasta and Pesto

Instructions

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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.

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