How to Make Baked Pesto Chicken Thighs and Potatoes - A Step-by-Step Guide

One of the best things about cooking is the ability to take simple, wholesome ingredients and transform them into a delicious and satisfying meal. And that's exactly what you'll get with this recipe for Baked Pesto Chicken Thighs and Potatoes. This dish is not only easy to make, but it's also incredibly flavorful and comforting, making it the perfect choice for a weeknight dinner or a special weekend meal.

When it comes to chicken, using chicken thighs is a great option for this recip...

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Ingredients

  • 1 pound mini red potatoes, cut into 1-inch pieces
  • ¼ cup prepared pesto, divided
  • 4 boneless, skinless chicken thighs
  • salt and ground black pepper to taste

Information

  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Servings: 4

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Mix potatoes with 1/2 of the pesto in a bowl. Transfer potatoes to an 11x13-inch baking dish.
  • Place chicken thighs the same bowl. Unfold chicken and rub remaining pesto all over. Fold thighs back up into original shape and place into the baking dish next to potatoes.
  • Bake in the preheated oven, stirring potatoes occasionally, until potatoes are soft when pieced with a fork and chicken is no longer pink in the center and the juices run clear, 28 to 30 minutes. An instant-read thermometer inserted into the chicken should read at least 165 degrees F (74 degrees C).
  • Season with salt and pepper before serving.
  • Nutrition

    264 cal.

    • Total Fat: 14g
    • Saturated Fat: 4g
    • Cholesterol: 44mg
    • Sodium: 197mg
    • Total Carbohydrate: 19g
    • Dietary Fiber: 2g
    • Total Sugars: 1g
    • Protein: 16g
    • Vitamin C: 11mg
    • Calcium: 127mg
    • Iron: 2mg
    • Potassium: 641mg