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Baked Pesto Chicken Thighs - Juicy, Flavor-Packed, and Weeknight-Friendly

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken thighs: 2 to 2.5 pounds (about 6 to 8 pieces), bone-in and skin-on for best flavor, or boneless/skinless if preferred.
  • Pesto: 1/2 to 3/4 cup, store-bought or homemade (basil pesto is classic).
  • Lemon: 1 lemon for zest and juice.
  • Garlic: 2 cloves, finely minced (optional if your pesto is very garlicky).
  • Olive oil: 1 to 2 tablespoons.
  • Parmesan: 1/4 cup, finely grated, plus extra for serving.
  • Cherry tomatoes: 1 to 2 cups (optional, for roasting alongside).
  • Salt and black pepper: To taste.
  • Red pepper flakes: A pinch, optional for heat.

Method
 

  1. Preheat the oven: Set to 425°F (220°C). Line a baking sheet or shallow roasting pan with foil or parchment for easy cleanup. Place a wire rack on top if you want extra crispy skin.
  2. Prep the pesto mixture: In a bowl, stir together the pesto, lemon zest, 1 tablespoon lemon juice, minced garlic (if using), olive oil, and grated parmesan. Add a pinch of red pepper flakes if you like a little heat.
  3. Season the chicken: Pat the chicken thighs dry with paper towels. Season both sides with salt and black pepper. Dry skin helps crisping if you’re using skin-on thighs.
  4. Coat the chicken: Spoon the pesto mixture over the thighs, coating them well. If using skin-on thighs, lift the skin gently and rub some pesto under it for deeper flavor.
  5. Add tomatoes (optional): Scatter cherry tomatoes around the chicken. Drizzle them with a little olive oil and a pinch of salt.
  6. Bake: Place the pan in the oven and bake for 25 to 35 minutes, depending on the size and type of thighs. Skin-on bone-in thighs typically need closer to 35 minutes; boneless can be done around 25 minutes.
  7. Check doneness: Use an instant-read thermometer. The internal temperature should reach 165°F (74°C) in the thickest part, not touching bone.
  8. Optional broil: For extra browning, broil for 1 to 3 minutes at the end. Keep a close eye to avoid burning the pesto.
  9. Rest and finish: Let the chicken rest for 5 minutes. Squeeze on a bit more lemon juice and sprinkle with extra parmesan. Serve with the roasted tomatoes and pan juices.