Name: Chicken Thigh with Artichoke-Basil Pesto and Roasted Tomatoes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 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; 600 g bone-in, skin-on chicken thighs; 20 ml extra virgin olive oil; 5 g salt; 3 g black pepper; 250 g cherry tomatoes, halved; 15 ml extra virgin olive oil; 3 g salt; 2 g dried oregano; 80 g fresh mozzarella, torn

Chicken Thigh with Artichoke-Basil Pesto and Roasted Tomatoes

A hearty and flavorful lunch featuring crispy-skinned chicken thighs topped with a vibrant artichoke-basil pesto, paired with sweet, blistered roasted tomatoes. This meal is rich in protein and healthy fats, with low-GI carbohydrates from the tomatoes for balanced nutrition.

lunch⏱ 40 min total

Chicken Thigh with Artichoke-Basil Pesto and Roasted Tomatoes

This lunch pairs juicy, pan-roasted chicken thighs with a zesty artichoke-basil pesto, complemented by sweet roasted tomatoes. The meal delivers 25-40g of protein per serving from the chicken, healthy fats from olive oil and pine nuts, and fiber-rich, low-GI carbs from the tomatoes. It's a satisfying, nutrient-dense option for a midday boost.

Instructions

Prepare Artichoke-Basil Pesto

⏱ 0:00Chicken Thigh with Artichoke-Basil Pesto

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.

Season and Sear Chicken Thighs

⏱ 0:05Chicken Thigh with Artichoke-Basil Pesto

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.

Oven-Roast Chicken Thighs

⏱ 0:11Chicken Thigh with Artichoke-Basil Pesto

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.

Prepare and Roast Tomatoes

⏱ 0:13Roasted Tomatoes

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.

Plate the Meal

⏱ 0:26both

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.

🍽️ Plate the chicken thighs with a generous spoonful of artichoke-basil pesto on top, arrange the blistered roasted tomatoes alongside, and finish with torn mozzarella nestled near the hot tomatoes to slightly melt.