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Baked Pesto Chicken Thighs

September 23, 2011

A fast and simple dish to delight your taste buds and the “pesto lovers” in your life.  I did make pesto a few days ago and had about a cup left so this was a perfect way to finish it off, but I have made it with prepared pesto as well.  It is “almost” a do-nothing dinner as shown here with Angel Hair pasta and a little drizzle of the sauce from the chicken and a fresh salad on the side.

Baked Pesto Chicken Thighs


  • 4 Chicken Thighs
  • 1/2 C. Pesto (recipe here) or buy prepared
  • 1  Lemon
  • 2 T. Extra Virgin Olive Oil
  • 1/4 C. Parmesan Cheese (for garnish; optional)
  • Fresh Basil Leaves (for garnish)


  1. Preheat oven to 375 degrees
  2. In a small baking dish place the chicken thighs and separate the skin from each thigh and spread pesto under the skin and on top and bottom of the chicken; replace the skin
  3. Drizzle with the olive oil; salt and pepper and squeeze half the lemon over the chicken thighs
  4. Bake for about 50 minutes (until brown and crispy)
  5. Remove from oven; let rest 5 minutes; squeeze the other 1/2 of lemon over the chicken
  6. Serve with your favorite pasta; sprinkle with a little Parmesan Cheese and garnish with fresh basil

(Serves 2)

Recipe adapted from

2 Comments leave one →
  1. September 24, 2011 17:51

    One of my favorites!

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