Chicken thighs are my go-to for weeknight dinners. It’s an easy protein that offers a lot of flavors on a budget. They also pair well with so many sides – rice, salads, potatoes, quite literally anything. Bone-in, skin-on chicken thighs are specially great here because they result in a nice, juicy meat with a crispy skin. 

For these Chicken Thighs with Pesto and Zucchini I kept things very simple, but I did go overboard with the pesto. One thing about me is that if given the opportunity, I will complicate things and take the longer, more elaborate route. So instead of getting store-bought pesto, I made my own. And there’s nothing particularly spectacular about that, it’s basically throwing everything in a blender, but I decided to take things a little bit further and use a mortar and pestle. Again – nothing grandiose about that, except I ended up making too much pesto for such a little container, which basically means it ended up taking an exorbitant amount of time and effort, messing up with the ratios..long story short, I should’ve used a blender! Anyway, I digress..