Pesto Chicken Bake recipe

All Recipes Meat and Poultry Recipes Chicken Chicken Thigh Recipes

Ingredients

2 ½ pounds bone-in, skinless chicken thighs
1 ½ pounds baby red potatoes
1 pint cherry tomatoes
½ cup pesto
2 tablespoons water
2 teaspoons olive oil
salt and ground black pepper to taste

Nutrition Info

780.3 calories
carbohydrate: 32.6 g
cholesterol: 186.7 mg
fat: 46.5 g
fiber: 4.6 g
protein: 57.1 g
saturatedFat: 12.5 g
servingSize: -
sodium: 453.6 mg
sugar: 1.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 425 degrees F (220 degrees C).

  2. Combine chicken, potatoes, tomatoes, pesto, water, olive oil, salt, and pepper in a large roasting pan, mix well.

  3. Bake in the preheated oven until chicken is no longer pink at the bone and juices run clear, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Recipe Yield

4 servings

Recipe Note

This pesto chicken bake recipe only uses one pan and is a quick meal to prepare that is delicious for the whole family.

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