Baked Pesto Chicken Thighs

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

Ingredients

• 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)

Preparation

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 www.laurelonhealthfood.com