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
Recipe Serves 2
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.
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What They're Saying
Dana, on Nov 17, 11:27 AM, wrote:
I made this Sunday night and it was great. Thanks!
bargainsinbuckhead, on Nov 18, 06:34 PM, wrote:
Made this delicous chicken dinner recipe last night and was really impressed. Great dish to serve when hosting a dinner party looks and tastes fancy but doesn’t break the bank.
Your friend at www.bargainsinbuckhead.com
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