Pesto Baked Chicken Thighs

• 2 pounds bone-in chicken thighs, with skin
• Kosher or sea salt, to taste
• Fresh cracked black pepper, to taste
• 3 tablespoons extra-virgin olive oil
• 1/4 cup pesto

1. Preheat oven to 375.
2. Line a baking sheet with parchment paper.
3. Rinse the chicken and pat dry.
4. Season the chicken thighs with salt and pepper to taste.
5. In a large bowl combine the olive oil and pesto.
6. Toss the chicken in the marinade.
7. Lay the chicken on the lined baking sheet, skin side down.
8. Bake for 20 to 25 minutes.
9. Turn the chicken over, and then bake for another 10 minutes, or until cooked through.

chicken, kosher, black pepper, extravirgin olive oil, pesto

Taken from www.foodandwine.com/recipes/pesto-baked-chicken-thighs (may not work)