Ingredients
4
4 servings
- •1 pound mini red potatoes, cut into 1-inch pieces
- •0.25 cup prepared pesto, divided
- •4 boneless, skinless chicken thighs
- •salt and ground black pepper to taste
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Mix potatoes with 1/2 of the pesto in a bowl. Transfer potatoes to an 11x13-inch baking dish.
- Place chicken thighs the same bowl. Unfold chicken and rub remaining pesto all over. Fold thighs back up into original shape and place into the baking dish next to potatoes.
- Bake in the preheated oven, stirring potatoes occasionally, until potatoes are soft when pieced with a fork and 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 read at least 165 degrees F (74 degrees C).
- Season with salt and pepper before serving.
Nutritional Facts
Per 4 servings
- Calories: 264
- Carbohydrate: 19g
- Fat: 14g
- Fiber: 2g
- Protein: 16g
- Sugar: 1g
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