Name: Pesto Chicken and Potatoes in Parchment Packets
Prep time: 20 min
Cook time: 20 min
Yield: 2
Ingredients: Red potato - 1 large; (15x24-inch) pieces of parchment paper - 2; Salt and ground black pepper to taste - 2; Fresh basil leaves - 10; Onion, thinly sliced - 1 small; Whole chicken legs, skin and bones removed - 2; Prepared pesto - ½ cup

Pesto Chicken and Potatoes in Parchment Packets

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Pesto Chicken and Potatoes in Parchment Packets

1. Red potato - 1 large

2. (15x24-inch) pieces of parchment paper - 2

3. Salt and ground black pepper to taste - 2

4. Fresh basil leaves - 10

5. Onion, thinly sliced - 1 small

6. Whole chicken legs, skin and bones removed - 2

7. Prepared pesto - ½ cup

How to cook deliciously - Pesto Chicken and Potatoes in Parchment Packets

1. Stage

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

2. Stage

Slice potato very thinly, about 1/8-inch thick. Place slices in a bowl of water to prevent browning.

3. Stage

Fold parchment paper in half to create two 15x12-inch rectangles. Drain potatoes and arrange 1/2 of the slices on the inside fold of the parchment paper in an overlapping semicircle. Season with salt and pepper. Top with 5 basil leaves and 1/2 of the onion slices. Repeat with the second piece of parchment paper.

4. Stage

Place chicken legs over the onion slices, sprinkle with salt and pepper, and top with pesto. Carefully fold the parchment paper around the chicken, starting from one end, to create sealed packets. Transfer packets to a baking sheet.

5. Stage

Bake in the preheated oven until juices run clear, about 1 hour 10 minutes. Transfer packets to plates and let rest for 5 to 10 minutes before opening and serving.