Nutrition per serving may change if servings are adjusted.
4 large bone-in chicken thighs, skin on, trimmed of any excess fat (1¾-2 pounds total)
¼ cup prepared pesto
¼ teaspoon salt
¼ teaspoon ground pepper
Preheat oven to 450°F. Coat a large rimmed baking sheet with cooking spray.
With your fingers, loosen skin from chicken thighs to make pockets, taking care not to tear the skin. Rub pesto onto the chicken meat under the skin. Also, rub pesto on the bottoms (but not on tops) of the skin of the chicken thighs. Sprinkle the chicken with salt and pepper; place on the prepared baking sheet. Roast until golden and the thickest part of the thigh (away from the bone) registers 165°F with an instant-read thermometer, 20 to 25 minutes.