Ingredients
4
4 servings
- •1 ½ pounds boneless, skinless chicken thighs
- •1 pound tiny new potatoes, cut into 1-inch pieces
- •2 cups cherry tomatoes
- •2 teaspoons olive oil
- •¼ teaspoon salt, or more to taste
- •¼ teaspoon ground black pepper, or more to taste
- •½ cup pesto
- •1 tablespoon chopped fresh basil, or to taste
Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Line a 10x15-inch baking pan with aluminum foil.
- Arrange chicken, potatoes, and cherry tomatoes in a single layer on the prepared pan. Drizzle with oil and sprinkle with salt and pepper.
- Roast in the preheated oven until vegetables are tender and chicken is no longer pink in the centers and juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the chicken should read at least 175 degrees F (79 degrees C).
- Serve with pesto and sprinkle with basil.
Nutritional Facts
Per 4 servings
- Calories: 511
- Carbohydrate: 25g
- Fat: 29g
- Fiber: 4g
- Protein: 37g
- Sugar: 1g
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