PESTO-ROASTED CHICKEN
Roasted chicken is a versatile dish that can be easily mastered. The pesto sauce can be store-bought, just be sure to get a pesto that uses olive oil to ensure you are getting the health benefits as well as the great flavor that comes from olive oil.
Ingredients
- 2 (6 oz.) bone-in chicken thighs with skin
- ½ cup fresh sheep's milk ricotta (whole milk)
- ¼ cup pesto- salt and pepper
- 2 Tbs. butter, melted
Instructions
- Preheat oven to 375°F.
- Rinse the chicken under cold running water and pat dry.
- Place it on a clean cutting board.
- Combine the ricotta with the pesto, beating to blend completely. Taste and, if necessary, season with salt and pepper to taste.
- Using your fingertips, carefully push back the skin from the chicken thighs.
- Then, working with just a small handful of the ricotta mixture at a time, scoop it up and begin patting it over the flesh wherever you have loosened the skin. You should have a smooth, even layer of ricotta under the skin.
- Place the melted butter in a small bowl.
- Using a pastry brush, lightly coat the exterior of the chicken with the butter and season with salt and pepper to taste.
- Place the chicken, on a lined baking pan and transfer to the preheated oven.
- Roast, basting frequently with the remaining butter, until the skin is golden brown, the ricotta has puffed somewhat, and a meat thermometer inserted into the thickest part of the thigh reads 160°F, about 35 minutes flipping once after 20 minutes.
- Remove the chicken from the oven and serve with your choice of vegetables.
