Pesto Chicken Thighs
How to Make Pesto Chicken Thighs
- 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.