Generally we publish what we’re consuming on Instagram and also you need the recipe straight away. Ready for good issues is exhausting, however you’ve proved you are able to do exhausting issues. The anticipate our pesto baked hen thighs is lastly over, and we’ve a sense the recipe can be on repeat in your kitchens!
This garlicky, herby dish comes collectively in simply 20 minutes and pairs effectively with absolutely anything, together with salads, pasta, potatoes, and roasted veggies. Let’s make it!
These EASY pesto baked hen thighs start with seasoning the hen with garlic powder, dried Italian herbs, salt, pepper, crimson pepper flakes, and PESTO! The combination is savory and salty with slightly herbiness and a kick of warmth.
Subsequent, we sear the hen in a forged iron skillet to create a golden brown exterior that seals in its juiciness. One other 5-10 extra minutes within the oven and it’s cooked via. Letting it relaxation for a further 5 minutes out of the oven permits the meat to reabsorb its juices, leaving you with tender, completely cooked hen!
We hope you LOVE this pesto hen! It’s:
Herby
Garlicky
A little bit spicy
Savory
Juicy on the within
Golden on the surface
& SO versatile!
This dish is a superb staple entrée to have in your rotation as a result of it pairs effectively with virtually something! It’s scrumptious with roasted veggies (potatoes, eggplant, and/or asparagus), pesto pasta salad, inexperienced salads, and a lot extra.
Extra Straightforward, Satisfying Entrées
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Servings 4 (Hen thighs)
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- 4 (~6 oz. every) boneless, skinless hen thighs (natural, pasture-raised when potential // 4 thighs are ~1 ½ lbs // bone in, pores and skin on additionally work)
- 1 tsp garlic powder
- 2 tsp dried Italian herb mix (or dried oregano + basil)
- 1/4 tsp sea salt
- 1/2 tsp black pepper
- 1/2 tsp crimson pepper flakes (omit/scale back for much less warmth)
- 3-4 Tbsp basil pesto (store-bought* or home made // dairy-free as wanted)
- 2 tsp olive oil (use much less for skin-on hen thighs)
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Preheat oven to 375 levels F (190 C) and set out a giant forged iron skillet (10-12 inch).
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To a mixing bowl, add the hen thighs, garlic powder, dried Italian herbs, salt, pepper, crimson pepper flakes, and pesto. Combine effectively till evenly coated, including 1 Tbsp extra pesto if utilizing home made (it is not normally as concentrated in taste).
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Warmth the forged iron skillet over medium-high warmth. Add oil and wait 1 minute for it to get scorching. Add hen thighs (pores and skin aspect down if utilizing skin-on) and cook dinner till golden brown on the underside, about 3-4 minutes. Then flip and cook dinner for 2-3 minutes extra.
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As soon as browned on each side, fastidiously switch the skillet to the oven (utilizing an oven mitt) and bake till the inner temperature reads 170F / 76C (ensure to insert into the middle and never hit bone for an correct studying) — about 5-10 minutes, relying on the scale of your hen thighs.
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Take away from the oven and let relaxation within the pan for ~5 minutes earlier than serving.
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Finest when contemporary, although leftovers will hold lined within the fridge for as much as 2-3 days. Reheat within the oven or microwave till scorching. Not freezer pleasant.
*We want searing on the stovetop earlier than baking for finest taste and texture. Cooking on the stovetop solely doesn’t work as effectively as a result of the outside is vulnerable to burning earlier than the hen is cooked via.
*If you wish to bake solely and skip searing on the stovetop, you possibly can place the seasoned hen thighs on a foil or parchment-lined baking sheet sprayed/rubbed with oil. Bake at 425 F / 218 C for 20-Half-hour, flipping midway via, till the inner temperature reads 170 F / 76C (ensure to insert into the middle for an correct studying). They don’t get as crispy however are nonetheless scrumptious!
*Loosely tailored from our Pesto “Parmesan” Turkey Meatballs.
*Diet data is a tough estimate calculated with boneless skinless thighs and the lesser quantities the place ranges are supplied.
Serving: 1 serving Energy: 248 Carbohydrates: 2.4 g Protein: 35 g Fats: 11 g Saturated Fats: 2.1 g Polyunsaturated Fats: 2.1 g Monounsaturated Fats: 5.4 g Trans Fats: 0 g Ldl cholesterol: 144 mg Sodium: 366 mg Potassium: 503 mg Fiber: 0.9 g Sugar: 0.2 g Vitamin A: 123 IU Vitamin C: 2.5 mg Calcium: 26 mg Iron: 2.3 mg
