Roasted Chicken Thighs With Spinach Basil Pistachio And Avocado Oil Pesto
Ingredients
- 12 boneless, skinless chicken thighs
- 1/2 cup honey
- 1/4 cup plus 2 tablespoons balsamic or red wine vinegar
- 1/4 cup plus 2 tablespoons extra virgin olive oil
- 2 tablespoons dried oregano
- 8 crushed garlic cloves, plus 2 large whole cloves, divided
- Salt
- White pepper
- 2/3 cup toasted pistachio nuts
- 2 cups packed coarsely chopped spinach leaves
- 1 cup packed coarsely chopped basil leaves
- 1/2 cup avocado oil or extra virgin olive oil
- 11/2 tablespoons grated lemon zest (from about 2 lemons)
- 2 to 3 teaspoons fresh lemon juice
- Coarsely ground black pepper
- Fresh oregano sprigs, for garnish (optional)
Instructions
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