Baked Pesto Chicken Thighs

Baked Pesto Chicken Thighs

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From: EatingWell.com, August 2018

Bone-in chicken thighs are budget friendly and well suited to roasting. Rubbing a little prepared pesto under the skin infuses them with flavor and helps keep them moist and succulent.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 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

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 450°F. Coat a large rimmed baking sheet with cooking spray.
  2. 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.

Nutrition information

  • Serving size: 1 chicken thigh
  • Per serving: 189 calories; 12 g fat(3 g sat); 0 g fiber; 1 g carbohydrates; 17 g protein; 4 mcg folate; 54 mg cholesterol; 0 sugars; 0 g added sugars; 180 IU vitamin A; 1 mg vitamin C; 117 mg calcium; 1 mg iron; 306 mg sodium; 148 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 2 medium-fat protein, 1 fat

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