Directions

1. 1

   Combine the basil leaves, Grana Padano, Parmesan, toasted pine nuts, lemon juice, lemon zest, red pepper flakes, and minced garlic in a food processor. Pulse until the mixture becomes coarse and fragrant, then, with the food processor running, slowly drizzle in the olive oil until the pesto reaches a smooth consistency. Season the pesto to taste with kosher salt and cracked black pepper. Set aside.

2. 2

   Preheat your oven to 350°F. Pat the chicken pieces dry with paper towels and place them in a large bowl. Season all sides of the chicken generously with kosher salt and cracked black pepper.

3. 3

   Add half of the prepared pesto to the bowl with the chicken pieces and toss to coat evenly, working the pesto under the skin of each piece to infuse it with flavor. Arrange the coated chicken pieces, skin side up, on a wire rack set over a baking sheet.

4. 4

   Roast the chicken in the preheated 350°F oven for approximately 30 minutes. Check the internal temperature with a meat thermometer inserted into the thickest part of a thigh without touching bone—it should read 165°F.

5. 5

   If the chicken has not yet reached 165°F, switch the oven to broil mode and continue cooking for 4 to 6 minutes, checking frequently until the chicken is golden brown and reaches an internal temperature of 165°F.

6. 6

   Remove the chicken from the oven and allow it to rest on the wire rack for 5 minutes before serving.

7. 7

   Transfer the rested chicken to a serving platter. Spoon the remaining reserved pesto over the top of the chicken pieces. Garnish with fresh basil leaves, additional grated Parmesan cheese, toasted pine nuts, and a light sprinkle of red pepper flakes. Serve immediately.