This post was originally published as Baked Pesto Chicken by Laurel on Health Food blog
Yesterday I had a MAJOR craving for pesto, so I made some organic chicken thighs with loads of pesto and fresh lemon juice. Wanted to share with you. This one has a super easy preparation because I used store-bought pesto. One of these days I’m gonna make my own pesto again and post the recipe here. But until then, this Baked Pesto Chicken is something you can put together in 5 minutes, stick in the oven, and forget about for an hour. Nice! I like using organic chicken thighs because they’re inexpensive and guaranteed to be moist. But, feel free to use skin-on chicken breast or whatever pieces are your favorite.
Baked Pesto Chicken
4-5 chicken thighs (skin on)
4-5 heaping tsp. prepared pesto
½ lemon
2 tbsp. extra virgin olive oil
Salt & pepper
4-5 heaping tsp. prepared pesto
½ lemon
2 tbsp. extra virgin olive oil
Salt & pepper
Preheat oven to 375 degrees. Place chicken thighs in a glass baking dish. Using your fingers, separate the skin from each thigh and spread 1 tsp. of pesto under the skin, on top of the meat. Replace skin on top of each thigh and drizzle olive oil on top of the skins. Season with salt and pepper. Bake in the oven for 50 minutes. As soon as you take the chicken out of the oven, squeeze fresh lemon juice on top of each thigh and let rest for 5 minutes before eating.
Tip 1: You can find prepared pesto in a jar near the tomato sauces in any grocery store. Look for all natural ingredients. Tip 2: For a comforting, home-style meal, serve these chicken thighs with boiled red potatoes and green beans.
