Ingredients:

  • 4 (6 oz / 170g) bone-in, skin-on chicken thighs
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) cracked black pepper
  • 1/2 cup (125ml) basil pesto
  • 1 tbsp (15ml) fresh lemon juice
  • 2 cloves (6g) minced garlic
  • 3/4 cup (85g) shredded low-moisture mozzarella cheese
  • 1/4 cup (25g) grated Parmesan cheese
  • 1 cup (150g) cherry tomatoes, halved

Instructions:

  1. Preheat your oven to 400°F (200°C). Pat the chicken thighs completely dry with paper towels and season both sides generously with salt and black pepper.
  2. In a small bowl, whisk together the pesto, lemon juice, and minced garlic. Use a brush to coat the top and sides of each chicken thigh in a thick layer of the mixture.
  3. Arrange the chicken thighs in a 9x13 inch baking dish, skin-side up.
  4. Scatter the halved cherry tomatoes around the chicken and sprinkle the mozzarella and Parmesan evenly over the pesto layer.
  5. Bake for 30–35 minutes until the cheese is bubbling and mahogany-colored, and the internal temperature of the chicken reaches 165°F (74°C).