Pesto Chicken Thighs
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- bone-in, skin on chicken thighs
- salt and pepper, to taste
- 4 Tbsp
- olive oil
- 1/2 c
- basil pesto, jarred or homemade
1Rinse chicken and pat dry. Season with salt and pepper.
2In a large bowl, combine oil and pesto and toss thighs to cover. Cover with plastic wrap and refrigerate for at least an hour.
3Preheat oven to 375F. Lightly coat an oblong baking dish with nonstick cooking spray. Place thighs in baking dish, skin side down.
4Bake 25 minutes. Turn chicken over and then bake another 10-15 minutes, or until cooked through.