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Baked Pesto Chicken Thighs
Delight your taste buds with these juicy and flavorful Pesto Baked Chicken Thighs. This easy and healthy recipe is perfect for a quick weeknight dinner or a special occasion. With minimal prep time and a burst of fresh basil pesto flavor, this dish is sure to become a family favorite.
Equipment
- Baking dish or ovenproof skillet
- Measuring Cups and Spoons
- Tongs
- Basting brush
Ingredients
- 6 bone-in skin-on chicken thighs
- 1 cup basil pesto store-bought or homemade
- 2 tablespoons olive oil
- 1 lemon sliced
- Salt and pepper to taste
- Fresh basil leaves for garnish optional
Instructions
Preheat the Oven:
- Preheat your oven to 400°F (200°C).
Prepare the Chicken:
- Pat the chicken thighs dry with paper towels and season both sides with salt and pepper.
Coat with Pesto:
- In a large bowl, combine the chicken thighs with the basil pesto, ensuring each piece is well-coated.
Arrange in Baking Dish:
- Place the chicken thighs in a baking dish or ovenproof skillet, skin-side up.
- Drizzle olive oil over the top and arrange lemon slices around the chicken.
Bake:
- Bake in the preheated oven for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is crispy.
Serve:
- Garnish with fresh basil leaves if desired and serve hot with your favorite sides.
Notes
Tips and Variations
- For a more intense flavor, marinate the chicken thighs in the pesto for a few hours or overnight before baking.
- Use boneless, skinless chicken thighs if you prefer a lighter option; adjust cooking time as needed.
- Serve with roasted vegetables, a fresh salad, or over a bed of quinoa or rice for a complete meal.