OLD BAY CHICKEN THIGHS WITH BURSTED CHERRY TOMATO AND PESTO SAUCE

Chicken|Gluten-free

Ingredients

The Chicken:

4 ½ – 5 pounds bone-in, skin-on chicken thighs

3-4 tablespoons Old Bay Seasoning

2 tablespoons olive oil

The Sauce:

3 cups cherry tomatoes

6 garlic cloves, chopped

2 tablespoons olive oil

½ teaspoon salt

¼ teaspoon black pepper

½ cup pesto (homemade or storebought)

Instructions

Preheat oven to 400 degrees.

Trim any excess fat off the chicken thighs. Season them very liberally all over including under the skin with the Old Bay Seasoning.

Heat the oil in a large deep oven-proof skillet. Place the chicken thighs in the hot oil, skin-side-down and sear for 4-5 minutes until the skin is very crispy and mahogany brown in color. Flip and cook for 2-3 minutes on the other side. Place the pan in the oven and cook for 30-40 minutes until the chicken is cooked through and measures 160-165 degrees in the center (total cook time will depend on the size of your thighs).

When you put the chicken in the oven, place the tomatoes in a small baking dish with the garlic, olive oil, salt, and pepper. Toss so that everything is evenly coated. Place them in the oven with the chicken and bake for 20-25 minutes until the tomatoes are lightly blistered. Remove and toss them with the pesto until a creamy sauce forms.

Serve the chicken thighs over zucchini and mushroom risotto (pictured here), or your favorite side and drizzle tons of that delicious tomato pesto sauce over the top.