Pesto Chicken Thighs with Broiled Zucchini

Name: Pesto Chicken Thighs with Broiled Zucchini
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Ingredients: 4 bone-in chicken legs (about 2 1/2 pounds total); 1/4 cup prepared Pesto; 2 medium zucchini (trimmed and halved lengthwise (and/or yellow summer squash)); 1 tablespoon olive oil; 1/4 teaspoon salt; 1/8 teaspoon black pepper (ground ); pinch red pepper flakes

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Prep Time: 20 minutes

Cook Time: 40 minutes

Total: 60 minutes

Servings: 6

Author : Shawn

basil chicken thighs pesto

Pesto Chicken Thighs with Broiled Zucchini

Ingredients

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4 bone-in chicken legs (about 2 1/2 pounds total)1/4 cup prepared Pesto2 medium zucchini (trimmed and halved lengthwise (and/or yellow summer squash))1 tablespoon olive oil1/4 teaspoon salt1/8 teaspoon black pepper (ground)pinch red pepper flakes

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Instructions

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Step 1

Preheat oven to 375 degrees F. Loosen the skin on one edge of each chicken leg. Using 3 tablespoons of the total pesto, rub about 2 teaspoons pesto under and over the skin of the each leg. Arrange chicken in a 15X10X1-inch baking pan.

Step 2

Bake, uncovered, for 45 to 55 minutes or until chicken is no longer pink (170 degrees F). Remove chicken from oven; cover and keep warm.

Step 3

Preheat broiler. Place sliced zucchini on the unheated rack of a broiler pan. Brush both sides with oil and sprinkle with the salt, pepper and red pepper flakes. Broil about 4 inches from the heat for 8 to 10 minutes or just until tender, turning once halfway through broiling. Cut squash into 1/4-inch slices. Toss with the remaining 1 tablespoon pesto. Serve with chicken.