Crispy Chicken Thighs with Pasta and Pesto
This stovetop-to-oven method yields crisp, dark-golden skin and juicy, tender meat.
Recipe by Southern Living January 2013
This stovetop-to-oven method yields crisp, dark-golden skin and juicy, tender meat.
I have been making this for years, a family favorite for 10 yo and 14 yo as well. I used store-bought pesto, gluten-free pasta, and add a boat-load of chopped vegetables to the pasta -- usually at least mushrooms, leeks, spinach, and broccoli. LOVE this dish!!!
Read MoreI made this using basil pesto. It was good. I wouldn't say a show stopper. I added some grape tomatoes in while baking. That was good.
Read MoreChicken is fine but a simple prep, the arugula pesto really lacked flavor and depth. I was starting to wonder if some ingredient was left out. I won't be making this one again.
Read MoreDelicious, a simple but flavorful recipe.
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