Avocado Oil Pesto Chicken with Cilantro and Garlic
This baked chicken features a vibrant pesto made with cilantro, garlic, and creamy avocado oil instead of traditional olive oil. The herb mixture is rubbed under the skin for maximum flavor penetration, while lemon slices add brightness during roasting. Perfect for a weeknight dinner when you want something special but simple. The avocado oil creates a rich, nutty base that complements the fresh herbs beautifully, resulting in incredibly moist and flavorful dark meat chicken.
Ingredients
- 7 tablespoons cilantro, chopped (or parsley)
- 4 cloves garlic, crushed
- 1 lemon
- 1 cup avocado oil
- ¼ cup unsalted peanuts
- 6 pieces dark meat chickenchicken breasts1:1protein
leaner option, reduce cook time
Instructions
- 1
Squeeze juice of half the lemon into food processor and set aside remaining half for cooking
- 2
Crush garlic cloves under flat knife blade, peel and add to processor
- 3
Add chopped cilantro and peanuts to food processor and chop until combined
- 4
With processor running, slowly drizzle in avocado oil until combined
- 5
Pour pesto over chicken and rub under the skin
- 6
Add lemon slices around chicken and bake uncovered for 1 hour at 375 degrees
Tips
Roll the lemon under your palm before cutting to release more juice when squeezing.
Crushing garlic with the flat knife blade makes peeling much easier and releases more flavor.
Make sure to work the pesto under the chicken skin for maximum flavor penetration.
Good to Know
Refrigerate cooked chicken up to 3 days. Store leftover pesto separately up to 5 days.
Make pesto up to 2 days ahead. Marinate chicken with pesto up to 4 hours before baking.
Serve immediately after baking while skin is crispy. Pairs well with roasted vegetables or rice.
Common Mistakes
Don't skip rubbing pesto under the skin to avoid bland meat
Don't overbake to avoid dry chicken - dark meat stays juicy at 165F internal temp
Substitutions
Nut-Free Alternatives
General Alternatives
FAQ
Can I use chicken breasts instead of dark meat?
Yes, but reduce cooking time to 25-30 minutes and check internal temperature reaches 165F to avoid drying out.
What if I don't have a food processor?
Mince garlic and cilantro very finely by hand, then whisk with oil and crushed peanuts in a bowl.
How long will leftover chicken keep?
Refrigerate cooked chicken up to 3 days. Reheat gently to maintain moisture and crispy skin.