Chicken Thigh with Artichoke-Basil Pesto and Roasted Tomatoes

• 100 g artichoke hearts (jarred, drained)⇄
• 40 g fresh basil leaves⇄
• 30 g pine nuts⇄
• 30 g Parmesan cheese, grated⇄
• 10 g garlic⇄
• 20 ml lemon juice⇄
• 60 ml extra virgin olive oil⇄
• 3 g salt⇄
• 2 g black pepper⇄

In a food processor, combine all ingredients and pulse until a coarse, chunky pesto texture is achieved, stopping to scrape down the sides as needed; avoid over-processing to maintain texture.

💡 Pulse in short bursts to keep the pesto chunky—over-blending turns it into a paste.

• 600 g bone-in, skin-on chicken thighs⇄
• 20 ml extra virgin olive oil⇄
• 5 g salt⇄
• 3 g black pepper⇄

Season the chicken thighs generously with salt and pepper on both sides; heat olive oil in an oven-safe skillet over medium-high heat, place thighs skin-side down in the pan, and sear for 6 minutes until the skin is deeply golden and crispy.

💡 Start with a slightly cold pan to render the fat slowly for the crispiest skin.

Flip the chicken thighs skin-side up and transfer the skillet to a preheated 200°C oven; roast for 15 minutes or until the internal temperature reaches 75°C at the thickest part.

💡 Use a meat thermometer to ensure perfect doneness without overcooking.

• 250 g cherry tomatoes, halved⇄
• 15 ml extra virgin olive oil⇄
• 3 g salt⇄
• 2 g dried oregano⇄

Halve the cherry tomatoes and toss them with olive oil, salt, and dried oregano on a baking sheet; place in the 200°C oven alongside the chicken for the last 12 minutes of roasting, until the tomatoes are blistered and slightly caramelized.

💡 Spread the tomatoes in a single layer to ensure even roasting and avoid steaming.

• 80 g fresh mozzarella, torn⇄

Remove chicken and tomatoes from the oven; plate the chicken thighs with a generous spoonful of artichoke-basil pesto on top, arrange the roasted tomatoes alongside, and add torn mozzarella near the hot tomatoes to allow slight melting.

💡 Place the mozzarella close to the tomatoes right after roasting to capture the residual heat for melting.