Roasted Chicken Thighs With Spinach, Basil, Pistachio And Avocado Oil Pesto

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Los Angeles Times


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12 boneless, skinless chicken thighs

1/2 cup honey

1/4 cup plus 2 tablespoons balsamic or red wine vinegar

1/4 cup plus 2 tablespoons extra virgin olive oil

2 tablespoons dried oregano

8 crushed garlic cloves, plus 2 large whole cloves, divided


White pepper

2/3 cup toasted pistachio nuts

2 cups packed coarsely chopped spinach leaves

1 cup packed coarsely chopped basil leaves

1/2 cup avocado oil or extra virgin olive oil

11/2 tablespoons grated lemon zest (from about 2 lemons)

2 to 3 teaspoons fresh lemon juice

Coarsely ground black pepper

Fresh oregano sprigs, for garnish (optional)

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