Pesto Chicken Thighs

These pesto chicken thighs are the solution to a busy weeknight because they pair great with side salads, veggies, pasta or rice.


  • 6 chicken thighs, skin-on, and bone-in
  • 1/2 cup prepared pesto or homemade
  • Prepare pesto sauce if using homemade.


  1. For ultimate flavor, marinate chicken in a zip bag or airtight container by combining the pesto and chicken thighs. Seal and refrigerate to marinate for 4h or overnight. Otherwise, place the chicken in a baking dish, top with pesto sauce over and under the skin.
  2. Position your oven rack in the middle of the oven and preheat it to 400F. Grease a baking dish.
  3. Transfer the pesto-marinated thighs into the greased baking dish. Spoon any pesto from the marinade bag on the underside of the skin or in and around the thighs. For extra flavor, rub some of the pesto under the skin.
  4. Bake for 40-50 minutes until the tops are crispy and the chicken’s internal temperature is 175F.