bone-in, skin on chicken thighs
salt and pepper, to taste
basil pesto, jarred or homemade
Rinse chicken and pat dry. Season with salt and pepper.
In a large bowl, combine oil and pesto and toss thighs to cover. Cover with plastic wrap and refrigerate for at least an hour.
Preheat oven to 375F. Lightly coat an oblong baking dish with nonstick cooking spray. Place thighs in baking dish, skin side down.
Bake 25 minutes. Turn chicken over and then bake another 10-15 minutes, or until cooked through.