I saw this on Instagram and have made it the last three weeks in a row. It's so easy and the flavors are CRAZY GOOD.
What You'll Need...
2 teaspoons kosher salt, plus more for seasoning2 teaspoons garlic powder
2 teaspoons onion powder
Coarsely ground black pepper
8 bone-in skin-on chicken thighs
2 pounds yukon gold potatoes, scrubbed and cut into wedges
2 teaspoons extra virgin olive oil
1 lemon
Instructions
Preheat the oven to 425° with a rack in the center position. In a large bowl, combine the pesto, some salt, garlic powder, onion powder, and a few grinds of black pepper.
Pat the chicken thighs dry with a paper towel. Transfer to the bowl with pesto mixture and toss to coat.
Transfer the potatoes to a rimmed baking sheet. Drizzle potatoes with the olive oil and season with salt and pepper. Add the chicken to the same baking sheet, skin-side up.
Bake on the center rack of the oven until the potatoes are tender and the chicken has an internal temperature of 165°F, and the chicken skin is starting to get crispy, about 45 minutes. (For extra crispy skin, preheat the broiler on high. Broil on the top rack until the skin is crispy, 2 to 3 minutes.)
Squeeze some lemon on top of everything and serve hot!
NOTE: I really don't measure anything. This was about 3 lbs of potatoes and I just put in whatever amount of seasonings I'm feeling. This couldn't be quicker to put together and feels fancy ;) The squeeze of lemon on top takes it to the next level!
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