Kale Pesto Crispy Chicken ThighsMaking it Milk Free
A deliciously juicy main course with tons of flavor from the fresh Kale Pesto marinade!
Ingredients:1 jar Kale Pesto 1 package chicken pieces (I used 8 bone-in thighs, but any cut would work) salt & pepper
Instructions:Pat chicken pieces dry with paper towels. Season chicken with salt and pepper on both sides. Place in a gallon-size plastic bag. Pour pesto sauce in and coat chicken with sauce. Place bag in refrigerator to marinate for at least one hour or overnight.
When ready to bake, preheat oven to 400 degrees. Spray a baking dish with olive oil or non-stick cooking spray; set aside. Remove chicken from bag and place in an even layer in the baking dish.
Bake at 400 degrees for 30 minutes. Turn broiler on low and broil for about 10 minutes or until the skin becomes crisp. Remove dish from oven and allow to sit for five minutes before serving.
Special ingredients:no dried fruits, no fresh / raw fruits that don't get cooked by the end of the recipe, no fermented / pickled foods, no seeds, no beans / legumes / pulses, no dried / ground spices, no alcohol, no grains
Just right for...:Comfort food, Quick & easy, Light fare, Spring favorites, Summer favorites, Fall favorites
Top 8 allergens?:gluten-free, dairy-free, egg-free, fish-free, shellfish-free, peanut-free
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