Ingredients:

  • 4 (6 oz / 170g) bone-in, skin-on chicken thighs
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) cracked black pepper
  • 1/2 cup (120g) basil pesto
  • 8 oz (225g) fresh mozzarella, sliced into 1/4-inch rounds
  • 1 cup (150g) cherry tomatoes, halved

Instructions:

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper. Pat chicken thighs completely dry with paper towels and season both sides with salt and pepper.
  2. Place thighs skin-side up on the tray. Spread 2 tablespoons (30g) of pesto over each thigh, covering the skin entirely. Arrange halved cherry tomatoes around the chicken.
  3. Bake in the center rack for 20–25 minutes until the skin is deep golden brown and tomatoes have softened.
  4. Remove tray and place one or two slices of fresh mozzarella on top of each chicken thigh. Return to the oven for 5–10 minutes until the cheese is melted and bubbly.
  5. Verify the internal temperature of the thickest part of the thigh reaches 165°F (74°C) with a meat thermometer. Let the meat rest for 5 minutes before serving.