Baked Pesto Chicken Thighs and Potatoes

Prepared pesto, chicken, and mini red potatoes come together in minutes and roast to perfection in just 30 minutes.

• Preparation Time: 10 mins
• Cooking Time: 30 mins
• Total Time: 40 mins
• Calories: 264 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C).

Step 2

Season with salt and pepper before serving.

Step 3

Mix potatoes with 1/2 of the pesto in a bowl. Transfer potatoes to an 11x13-inch baking dish.

Step 4

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.

Step 5

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).