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Baked Pesto Chicken Thighs and Potatoes
Baked Pesto Chicken Thighs and Potatoes
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Effortlessly combine pesto-coated chicken and baby red potatoes for a quick and flavorful 30-minute roast.
Ingredients:
  • 1 pound mini red potatoes, cut into 1-inch pieces
  • 0.25 cup prepared pesto, divided
  • 4 boneless, skinless chicken thighs
  • salt and ground black pepper to taste
Instructions:
  • Preheat the oven to a toasty 400°F (200°C).
  • Combine potatoes with half of the pesto in a bowl, then transfer to an 11x13-inch baking dish.
  • In a bowl, combine the chicken thighs and pesto, ensuring the chicken is well coated. Fold the thighs back to their original shape and arrange them in the baking dish alongside the potatoes.
  • Roast in the hot oven, giving the potatoes a stir now and then, until they are tender and the chicken is cooked through, about 28 to 30 minutes. Ensure the chicken reaches an internal temperature of at least 165 degrees F (74 degrees C) using an instant-read thermometer.
  • Before enjoying, generously season with salt and pepper.

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