Ingredients:

  • 2 lbs bone-in, skin-on chicken thighs
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • ½ cup basil pesto
  • 1 tbsp extra virgin olive oil
  • 2 cloves garlic, minced

Instructions:

  1. Pat the chicken thighs completely dry with paper towels to ensure a crisp crust.
  2. Sprinkle salt and pepper evenly over both sides of the chicken.
  3. In a small bowl, stir together the pesto, olive oil, and minced garlic.
  4. Spoon the pesto mixture over each thigh, rubbing some directly under the skin onto the meat.
  5. Place thighs skin-side up on a parchment-lined baking sheet.
  6. Bake in a preheated oven at 400°F (205°C) for 35-45 minutes until the internal temperature reaches 165°F (74°C).
  7. Let the meat rest for 5 minutes before serving.