6 bone-in, skin-on chicken thighs (or any cut you like)
Tiny drizzle of olive oil (about 1/2 tablespoon)
Pinch of salt
Pinch of pepper (optional)
3 heaping tablespoons sun-dried tomato pesto (or any pesto you like)
Directions
Place the chicken thighs in a baking dish. Season with a pinch of salt (and pepper if using) and add a tiny drizzle of olive oil.
Add the sun-dried tomato pesto and, with clean hands, give the chicken a good massage so it is coated all over.
Bake at about 400°F for 45 minutes to 1 hour, until cooked through and the skin is crisp and juicy.
Only 2 real ingredients plus pantry staples, and about 2 minutes to throw together. Oven temperature is a standard suggestion (not stated in the reel). From The Modern Nonna on Instagram; full printable recipe at themodernnonna.com.
