Sheet Pan Chicken Thighs with Spring Pesto and Potatoes

2 cups lightly packed Fresh Thyme organic basil, plus more for topping  

2 cups lightly packed baby arugula, plus more for topping  

6 green onions, chopped  

1 Tbsp. lime zest, plus more for garnish  

3 Tbsp. fresh lime juice 

¼ tsp. freshly grated nutmeg, plus more for garnish  

3 Tbsp. Fresh Thyme extra virgin olive oil 

2 Tbsp. water 

4 Fresh Thyme antibiotic-free chicken thighs, bone-in, skin-on (about 2 lb.) 

1 lb. organic potatoes (about 12 potatoes), halved and/or quartered 

½ small red onion, cut into wedges 

4 Tbsp. Fresh Thyme garlic & herb marinade 

1. In a food processor, combine 2 cups basil, 2 cups arugula, green onions, 1 Tbsp. lime zest and juice, and ¼ tsp. nutmeg. Pulse until coarsely chopped, then slowly add olive oil and water, processing until combined; set aside. 
2. Preheat oven to 375°F. Line a large rimmed baking pan with parchment paper; set aside.  
3. Pat chicken dry. In a large bowl, toss together chicken, potatoes, onion, and marinade.  
4. In prepared baking pan, place chicken thighs, bone sides down. Arrange potatoes and onion around chicken. Bake for 25 minutes; rotate baking pan and bake for 20 to 30 minutes more or until chicken is golden brown and reaches 165°F, and potatoes are fork-tender.   
5. Garnish chicken and vegetables with additional basil, arugula, lime zest, and nutmeg. Serve with basil-arugula pesto. 

Each serving contains: 510 calories, 29 g fat, 7 g saturated fat, 0 g trans fat, 190 mg cholesterol, 400 mg sodium, 28 g carbohydrates, 4 g fiber, 4 g sugar, 40 g protein. Daily values: 10% vitamin D, 6% calcium, 35% iron, 30% potassium.