- 4 chicken thighs, skin on, bone in
- 1 cup Walnut Pesto Sauce
Walnut Pesto Ingredients:
- 3/4 cup Olive Oil
- 1/2 cup chopped walnuts
- 1/2 cup chopped fresh basil leaves
- 1/2 cup chopped fresh parsley leaves
- 3 cloves garlic
- 1/4 cup grated Romano cheese
- 1 tsp black pepper
In a food processor combine all of the Walnut Pesto ingredients and process until smooth.
Gently separate the skin from the chicken meat by sliding your fingers gently between them. With your fingers spread the Walnut Pesto between the skin and meat. If the skin slides a bit, just adjust it back where it should be. Continue to rub the Walnut Pesto on the top of the skin. Place the chicken on a broiling pan or a shallow rack in a roasting pan and bake for 50-60 minutes. Baste the chicken with remaining Pesto halfway through the baking process.
Tip: Freeze remaining Walnut Pesto in a freezer zip lock bag for future use in other recipes. Make sure you eliminate as much air from bag as possible…oh, and remember to label and date the bag.