Recipe information
Ingredients for - Baked Pesto Chicken Thighs and Potatoes
How to cook deliciously - Baked Pesto Chicken Thighs and Potatoes
1. Stage
Preheat the oven to 400 degrees F (200 degrees C).
2. Stage
Mix potatoes with 1/2 of the pesto in a bowl. Transfer potatoes to an 11x13-inch baking dish.
3. Stage
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.
4. Stage
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).
5. Stage
Season with salt and pepper before serving.
