BrokeAss Gourmet, The premier food, wine and lifestyle blog for people who want to live the high life on the cheap.

This chicken dish is homey yet classy. The warm scents of rosemary and garlic made my kitchen smell amazing and the chicken was the delicious match with a simple green salad and crusty sourdough bread. I used a robust extra virgin olive oil in the pesto—perfect for standing up to the bold lemon and rosemary flavors in this dish.

• Ingredients
• 2 skin-on chicken breasts $5
• 1/4 cup walnuts $2
• 1 small bunch flat-leaf parsley $1
• 2 cloves garlic, peeled Pantry
• 3 tbsp olive oil Pantry
• leaves from 2 twigs fresh rosemary $1
• 1 lemon, half juiced and zested, half sliced $0.50
• salt and pepper to taste Pantry

Total Cost of Ingredients $9.50

Directions

Preheat oven to 375 degrees F.

Combine walnuts, parsley, garlic, olive oil, rosemary, lemon juice and zest, salt and pepper in a food processor until a chunky paste forms.

Place chicken in a baking dish and slather pesto between the chicken skin and flesh and on top of the skin. Top chicken with lemon slices and cover tightly with foil.

Bake for 30-40 minutes or until chicken is juicy. Place under broiler for a few moments to lightly crisp skin. Serve hot.

Serves 2.