Ingredients
4
4 servings
- •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
Instructions
- Preheat the oven to 425 degrees F (220 degrees C).
- Combine chicken, potatoes, tomatoes, pesto, water, olive oil, salt, and pepper in a large roasting pan; mix well.
- 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).
Nutritional Facts
Per 4 servings
- Calories: 780
- Carbohydrate: 33g
- Fat: 47g
- Fiber: 5g
- Protein: 57g
- Sugar: 2g
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