Spinach Pesto Chicken Recipe
with Baked Chicken Legs

This pesto chicken recipe is always a great idea!

Especially if everyone around you is saying...”I’m hungry”....”What are we eating, Mom?!”.... (hmmm.... almost sounds like my Chef!... ;)

...this is just the thing for the entire family.

Why?

Because this spinach pesto recipe has chicken legs!

And I know: Kids love chicken legs!

The pesto makes a nice exotic complement to the simple baked chicken legs.

In fact, if you look at the list of ingredients, you’ll see this pesto chicken recipe is rather simple to make.

So like my Chef says: “Let’s go get cooking!”

Ingredients (Serves 4 pesto legs):

8 chicken legs,
3 tablespoons melted butter,
500 g cherry tomatoes
Salt and pepper to taste
Vegeta to taste
1 teaspoon of dry parsley

Pesto:

300 g of spinach leaves,
2 cloves of garlic,
50 g unsalted almonds
3 tablespoons of olive oil,
70 g of grated cheese
Salt and pepper to taste

Directions:

Before anything, we first prepare the spinach pesto.

Peel the garlic cloves. Place in a very small bowl or measuring cup with the almonds.

Rinse spinach under cool running water. When done, make sure to shake off all the excess water, really well.

Transfer the spinach, garlic cloves, and almonds to a blender.

Begin at medium speed to gently start the mixing process, and then briefly turn on high to blend the almonds and garlic well. Mix everything smoothly again at medium speed.

As you’re mixing, gradually pour in all the olive oil. Finally, add all the grated cheese.

Season with a little salt and pepper.

Stop the blender and spoon the pesto into a serving bowl. Cover and set aside.

On to the chicken legs!

Pre-heat your oven to 180°C/365°F.

Clean the chicken legs: wash with water and dry with paper towels.

Spread the legs on a baking tray. Brush with the melted butter.

Finally, sprinkle with just a bit of salt and pepper to taste. Add just a dash of Vegeta seasoning.

Place the tray with chicken legs into the oven and bake for about 35-40 minutes.

Just before you’re finished baking, add the dry parsley over the the chicken legs. This helps preserve the flavor of the parsley.

Because we used only melted butter and very simple seasonings, these chicken legs are going to come out very juicy - and tasty!!

Serving Suggestions:

Potatoes are a very nice side dish with this recipe.

Serve the baked chicken legs on a plate with the cherry tomatoes. Spoon some of the pesto alongside.

Now!...

I would love to see your face when eating this delicious spinach pesto chicken recipe! I’ve seen it in my Chef already :)

Monika’s Kitchen!

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