Pesto Baked Chicken Thighs

Has anyone tried this or something similiar? I'm thinking about making it for dinner tonight. 🙂



2 pounds bone-in chicken thighs, with skin

Kosher or sea salt, to taste

Fresh cracked black pepper, to taste

3 tablespoons extra-virgin olive oil

1/4 cup pesto


Preheat oven to 375°. Line a baking sheet with parchment paper.

Rinse the chicken and pat dry. Season the chicken thighs with salt and pepper to taste.

In a large bowl combine the olive oil and pesto. Toss the chicken in the marinade.

Lay the chicken on the lined baking sheet, skin side down. Bake for 20 to 25 minutes. Turn the chicken over, and then bake for another 10 minutes, or until cooked through.