Chicken Thigh with Artichoke-Basil Pesto and Roasted Tomatoes

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.

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.

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.

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.

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.