Sheet Pan Chicken Thighs with Creamy Pesto and Anchovy Breadcrumbs
This chicken dish is a real fake out— it seems fancy but it’s easy enough for Tuesday dinner because of some store-bought pantry and fridge items that pack in the flavor. Crispy oven roasted chicken thighs seasoned simply with salt and pepper so that chicken flavor shines through. The creamy ricotta is swirled with pesto to create an instant sauce— and truly my favorite part might be the umami-packed anchovy panko (which can be made in advance). Dinner in the time it takes for the chicken to cook— add a salad and dinner is done. Winner winner? Chicken dinner!
Serves 4
INGREDIENTS
4 bone-in skin on chicken thighs
⅓ cup pesto (store bought or homemade)
½ cup ricotta
1 tsp lemon zest plus more for finishing
⅓ cup panko breadcrumbs
2 tsp anchovy paste
1 tbsp olive oil
Kosher salt and freshly ground black pepper
Basil leaves and flat leaf parsley leaves, for garnish
METHOD
Preheat oven to 425F.
Pat chicken thighs dry and season with kosher salt and black pepper on both sides. Arrange on a parchment lined sheet pan and bake for 30-35 minutes or until skin is deep golden brown and crisp.
Meanwhile, add pesto, ricotta and lemon zest in a small bowl and stir a few times so pesto is just streaked thru ricotta.
In a non-stick skillet on medium heat add olive oil and anchovy paste and stir to combine. Add panko and sauté, stirring frequently, until golden brown— about 3-4 minutes. Transfer to a small bowl and set aside.
To serve, spoon pesto mixture on a platter and arrange chicken thighs on top and then top with panko, making sure to add a good amount on the chicken skin. Garnish with basil and parsley leaves. Finish with more lemon zest and serve immediately.