Well-roasted chicken legs are a must for any family dinner, often accompanied by fried potatoes, baked potatoes or a fresh salad. Crispy and flavorful, they can make a grey day so much better. An even more delicious idea? Add fresh basil pesto to make it even tastier!
The roasted chicken
The most suitable parts of the chicken for this dish are undoubtedly the legs, but you can also use the breasts, if you prefer a more fleshy part. It is essential to remove the skin and wash the meat before placing it in a pan. If you find any hairs on the skin, pass it over a flame so that it burns and comes off. Then wash the meat and dry it with a paper towel.
The basil pesto
For the basil pesto, you can use the ready-made version, but if you feel like making it yourself, start by cleaning and drying about 20 basil leaves. Transfer them to a blender with ½ clove of garlic, 100 g pine nuts and a little extra-virgin olive oil. Chop everything and then add 50 g Parmigiano Reggiano cheese and 50 g pecorino cheese. Add salt, and you’ve got the perfect pesto!
Our recipe for pollo al pesto (chicken with basil pesto)
To make our recipe for chicken with pesto, add a little extra-virgin olive oil to a large saucepan. Place the chicken legs one next to the other with a few sage leaves. Brown the chicken for about 10 minutes. Then add ½ cup dry white wine and turn the chicken legs over so that they brown on the other side. Let cool for another 15 minutes until golden-brown. Once a crunchy crust forms, remove from the heat and place the chicken pieces on a serving plate with a few tablespoons of pesto in the center. Serve the chicken and pesto with a lettuce salad.
In the photo gallery above, discover a few more tips to make this dish even more delicious!