Chicken Thighs with Peppery Pesto

Dry the chicken thighs. Sprinkle the skin side with salt, pepper and seasoning.

Preheat your oven to 400 degrees, and heat a large stainless steel or cast-iron skillet over high heat. Once hot, add your oil and then add the chicken thighs, skin side down. Reduce the heat on your stove to medium-high, and cook the thighs for about 10 minutes (note: the chicken pieces will give off a lot of juices, causing quite a lot of splatter. Now is a perfect time to use a splatter screen!). Turn over and allow to cook for about 5 minutes on the skinless side. Remove the chicken pieces to a plate, discarding all the chicken juices.

While the chicken is cooking, make your pesto. To do so, place the arugula, parsley, cilantro, garlic, lemon juice, salt and olive oil in a food processor and mix until well combined.

Into the pan your chicken was cooked in, add the zucchini noodles, and toss with about 1/4 cup of the pesto - adding more to your taste preference.

Place the chicken pieces on top of the zucchini, skin side up, and place the entire pan in the oven.

Bake for 15-20 minutes or until chicken pieces are cooked through.