Description
Baked Pesto Chicken Thighs and Potatoes
Ingredients
4 bone-in, skin-on chicken thighs
1 lb baby red potatoes, halved
1/4 cup pesto (store-bought or homemade)
2 tbsp olive oil
2 cloves garlic, minced
1 tsp Italian seasoning
1/2 tsp paprika
Salt and pepper to taste
Directions
Preheat oven to 400°F (200°C) and grease a large baking dish.
Prepare potatoes: In a large bowl, toss potatoes with 1 tbsp olive oil, garlic, Italian seasoning, paprika, salt, and pepper. Spread them evenly in the baking dish.
Coat chicken with pesto: Rub the chicken thighs with pesto, ensuring an even coat. Place the chicken thighs on top of the potatoes.
Bake: Roast for 35–40 minutes, or until the chicken skin is golden and crispy, the internal temperature reaches 165°F (74°C), and the potatoes are tender.
Serve: Garnish with additional pesto or fresh basil, if desired, and serve hot!
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4
Calories: ~400 kcal per serving
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