Ingredients:

  • 1/2 cup (125g) basil pesto
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tbsp (15ml) extra virgin olive oil
  • 2 cloves (6g) garlic, minced
  • 1/4 cup (30g) Panko breadcrumbs
  • 1/4 cup (25g) grated Parmesan cheese
  • 1/2 tsp (2.5g) garlic powder
  • 1/2 tsp (2.5g) smoked paprika
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) black pepper
  • 4 bone-in, skin-on chicken thighs (approx. 2 lbs / 900g)

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. Use paper towels to pat the chicken thighs bone-dry to ensure the crust adheres and skin crisps.
  3. In a small mixing bowl, whisk together the basil pesto, fresh lemon juice, olive oil, and minced garlic.
  4. In a second mixing bowl, combine Panko breadcrumbs, grated Parmesan cheese, garlic powder, smoked paprika, salt, and black pepper.
  5. Use a pastry brush to coat each chicken thigh generously with the pesto mixture, including underneath the skin.
  6. Press the pesto-coated chicken firmly into the Parmesan crust mixture, ensuring the top and sides are well-coated.
  7. Place the chicken on the baking sheet, skin-side up.
  8. Bake for 35–45 minutes until the crust is a deep mahogany-gold and the internal temperature reaches 165°F (74°C).
  9. Let the meat rest for 5 minutes before serving to allow juices to redistribute.