Baked Pesto Chicken Thighs and Potatoes
Baked Pesto Chicken Thighs and Potatoes pairs juicy, herb-coated chicken with tender, lightly crispy red potatoes for a bright, garlicky bite in every forkful. It roasts on one pan, letting the pesto infuse everything with basil and parmesan notes—perfect for a weeknight dinner or casual weekend meal.
- Prep10 mins
- Cook30 mins
- Serves4
- DifficultyEasy
- 1
Preheat the oven to 400 degrees F (200 degrees C).
- 2
Toss the potatoes with 1/2 of the pesto in a bowl, then transfer the potatoes to an 11x13-inch baking dish.
- 3
Place the chicken thighs in the same bowl. Unfold the chicken and rub the remaining pesto all over, then fold the thighs back into their original shape and set them in the baking dish next to the potatoes.
- 4
Bake in the preheated oven, stirring the potatoes occasionally, until the potatoes are tender when pierced with a fork and the 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 register at least 165 degrees F (74 degrees C).
- 5
Season with salt and pepper before serving.
- Calories 278.75 kcal Moderate
- Protein 23.25 g Good Source
- Carbs 21.6 g Moderate
- Total Fat 12.02 g Moderate
- Saturated Fat 3.26 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 97.91 mg High
- Sodium 165.1 mg Moderate
- Fiber 2.95 g Moderate
- Sugar 0.87 g Low Source
- Added Sugar 0.0 g Low Source
- Calcium 26.23 mg Low Source
- Iron 2.12 mg Moderate
- Potassium 0.14 mg Low Source
- Vitamin A 62.85 mcg_rae Low Source
- Vitamin C 23.7 mg Good Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
No known allergens listed for this recipe. Always double-check ingredients for your needs.