Categories: Poultry- Chicken

Ingredients

• 3 1/2 to 4 lb. skin-on, bone-in chicken thighs (about 7 thighs)
• 2 tsp. kosher salt
• 1 tsp. freshly ground pepper
• 1/2 tsp. paprika
• 2 tsp. vegetable oil
• 8 oz. cellantani pasta
• 1 cup chicken broth
• Arugula Pesto:
• 2 cups firmly packed arugula
• 1/2 cup firmly packed fresh flat-leaf parsley
• 1/2 cup olive oil
• 2 garlic cloves
• 1/4 cup grated Parmesan cheese
• 2 Tbsp. water
• 1 tsp. fresh lemon juice
• 1/2 tsp. salt
• 1/4 tsp. pepper

Directions

1. Preheat oven to 400 degrees. Sprinkle chicken with salt, pepper, and paprika.
2. Heat oil in a 12-inch cast-iron skillet over high heat until oil just begins to smoke.
3. Place chicken in skillet, skin sides down; reduce heat to medium-high, and cook 15 minutes. Transfer chicken to a plate; discard drippings.
4. Prepare pasta according to package directions. Toss with chicken broth and Arugula Pesto. Add pasta mixture to skillet. Place chicken, skin sides up on pasta.
5. Bake at 400 degrees for 25 to 30 minutes. Dollop with additional Arugula Pesto.

6. Arugula Pesto:

7. Process all ingredients in a food processor until smooth. Refrigerate up to 1 week.

8. makes 1 cup

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