Parmesan and Sundried Tomato Chicken
Just a few ingredients for delicious chicken with leftovers for the next day!
Servings: 10
Calories: 307kcal
Equipment
- 1 Tongs
Ingredients
- 1/4 cup oil
- 1/4 cup sun dried tomato pesto
- 1 teaspoon salt
- 10 chicken thighs One family pack
- 1 wedge parmesan cheese
Instructions
- Preheat your broiler. Also move your oven rack so it is 8 to 10 inches below the broiler, for my oven this was just below the middle. Get your broiler pan ready or I just use a rimmed cookie sheet with a cooling rack set on top. Mix together the oil and pesto in a small bowl.
- Using tongs dip each thigh into the mixture then place on the prepared pan skin side up, repeat until they are all on the sheet. Sprinkle the thighs with the salt and place under the broiler for 10 minutes. At this point make sure the skin is not getting to brown, if it is you need to lower your rack one more time.
- After 10 minutes remove the tray and flip the chicken, cook for an additional 25 minutes. Remove and flip the chicken one more time so the skin is up again. Cook one more time for another 10-15 minutes. Remove, grate the parmesan cheese right over the hot chicken and serve with your favorite veggies.
Nutrition
Calories: 307kcal | Carbohydrates: 1g | Protein: 19g | Fat: 25g | Saturated Fat: 6g | Cholesterol: 111mg | Sodium: 378mg | Potassium: 232mg | Fiber: 1g | Sugar: 1g | Vitamin A: 128IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg