Herb-seasoned Chicken Thighs and Pesto Parmesan Pasta

Aug 30, 2019
Family Meals Month Meal Suggestion: herb baked chicken thighs, roasted carrots, pesto Parmesan pasta with spinach, chocolate angel food cake with ice cream and berries.

Using remaining pesto from earlier in the week (if you're following our Family Meals Month Meal Planner), makes thrifty use of what’s in the fridge. Peel and slice carrots in half length-wise, coat with olive oil, season and roast for 15 to 20 minutes with the chicken. Simply adding 1/3 cup cocoa to an IGA Angel Food Cake mix, then following box directions, makes a delicious chocolaty treat! Fresh berries and a scoop of ice cream or whip cream make for a delicious topping!

Serves 4 to 6

Herb-seasoned Baked Chicken Thighs


3 to 4 pounds chicken thighs
1 tablespoon butter, melted
1/2 teaspoon sage
1/8 teaspoon smoked paprika
1/4  teaspoon thyme
1/2 teaspoon salt
1/4 teaspoon pepper


  1. Preheat oven to 450 degrees Fahrenheit.

  2. Trim excess skin from chicken and pat dry. Place in a baking dish in a single layer, skin side up. Brush or spoon butter over top of each thigh.

  3. In a small dish, stir herbs and spices together, then sprinkle across top of chicken. Place in oven and cook for 45 to 55 minutes. Top should be golden and crispy. An instant read thermometer inserted into the thickest part should read 175 degrees Fahrenheit.

Pesto Pasta

Pesto Parmesan Pasta with Spinach


8 ounces dry corkscrew-shaped pasta such as fusilli or rotini (about 3 cups) 
1/2 cup pesto
1 cup grated Parmesan
2 tablespoons butter
4 cups fresh baby spinach, washed and dried


Prepare pasta according to package directions until tender. Drain and return pasta to hot pan. Stir in butter until melted. Fold in pesto, then Parmesan and fresh spinach. Cover and let rest for 1 to 2 minutes. The warm pasta will wilt the spinach, then serve. Top with additional Parmesan if desired.

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