Preheat the oven to 400°F (200°C).
Pat the chicken thighs dry with paper towels. Season both sides with kosher salt and freshly ground black pepper.
In a food processor, combine the fresh basil leaves, grated Parmesan cheese, pine nuts, and garlic cloves. Pulse until finely chopped.
With the processor running, slowly drizzle in the extra virgin olive oil until the mixture forms a smooth pesto sauce. Add the fresh lemon juice and pulse briefly to combine.
Place the seasoned chicken thighs on a baking sheet lined with parchment paper or a lightly greased roasting pan, skin side up.
Spread about 2 tablespoons of the prepared pesto evenly over the skin of each chicken thigh, pressing gently to adhere.
Bake the chicken thighs in the preheated oven for 30 to 35 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is crispy and golden.
Remove from the oven and let rest for 5 minutes before serving.