Pesto Baked Chicken Thighs

3 Ratings
1 Review

Paired with crusty bread and a simple salad, these easy chicken thighs are perfect for a weeknight dinner.Plus:More Chicken Recipes

ByTodd Porter and Diane Cu

May 2014

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Credit: © Todd Porter & Diane Cu

Recipe Summary test

total:

45 mins

Yield:

Ingredients

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
¼ cup pesto

Directions

Step 1

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

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Step 2

Rinse the chicken and pat dry. Season the chicken thighs with salt and pepper to taste.
Step 3

In a large bowl combine the olive oil and pesto. Toss the chicken in the marinade.
Step 4

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.

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Tiffany Y. Burnett

11/29/2016

Pretty good, I don't know what the parchment paper does that's different but it came out really good, a little crispy on the outside moist on the inside, and flavorful. I did a 1/2 hour on one side and a 1/2 hour on the other side. I like to make sure it's really done on the inside. good recipe. Thanks

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Pesto Baked Chicken Thighs

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Recipe Summary test

Ingredients

Directions

Reviews (1)

All Reviews forPesto Baked Chicken Thighs