Clean the chicken thighs. Lightly salt and pepper both sides.
Drop 3 heaping tablespoons of basil pesto on the inside of each thigh. Spread until it nearly reaches the edge.
Roll the thighs around the pesto. You may have to push the pesto back inside as you roll.
Gently stretch each bacon slice and wrap around the thighs.
Place, uncovered, on a lightly oiled baking dish lined with foil and refrigerate for a few hours or all day if you assemble this in the morning.
Preheat oven to 375 degrees. Bake for 40 to 45 minutes or until internal temp reaches 165 degrees. Baste every 15 minutes to get the skin very crispy and this keeps the meat very tender and moist.
