Preheat oven to 400 degrees.
Rinse chicken thighs and pat dry. Season with salt and pepper.
In an oven proof pot or skillet cover bottom of pan with a layer of vegetable oil. Heat vegetable oil over high heat until it begins to smoke.
Reduce the heat to medium and add chicken thighs, skin down. Be careful, it will splatter. Cook for 15 minutes. Do not turn.
Meanwhile, cook pasta until just before it reaches al dente.
After 15 minutes, remove chicken from pan. Drain drippings.
Add pasta, chicken broth, and pesto to the pan. Toss to coat. Add more pesto if desired.
Place chicken on top of the pasta, skin sides up.
Place pot in the oven, uncovered for 25 minutes or until chicken is cooked through.