pesto chicken thighs

How To Make pesto chicken thighs

• 1

  Rinse chicken and pat dry. Season with salt and pepper.
• 2

  In a large bowl, combine oil and pesto and toss thighs to cover. Cover with plastic wrap and refrigerate for at least an hour.
• 3

  Preheat oven to 375F. Lightly coat an oblong baking dish with nonstick cooking spray. Place thighs in baking dish, skin side down.
• 4

  Bake 25 minutes. Turn chicken over and then bake another 10-15 minutes, or until cooked through.
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