For a deeper, more complex flavor, consider using homemade pesto. The difference is remarkable. If you prefer crispier potatoes, increase the oven temperature to 425°F (220°C) for the last 10 minutes of cooking. Feel free to add other vegetables to the baking dish, such as bell peppers, onions, or zucchini, for a more complete one-pan meal. For easier cleanup, line the baking dish with parchment paper. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
Baked Pesto Chicken Thighs and Potatoes
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PREP TIME10 mins
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COOK TIME30 mins
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TOTAL TIME40 mins
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SERVING4 People
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VIEWS69
Transform humble chicken thighs and potatoes into a vibrant, aromatic symphony of flavors with the magic of pesto. This one-pan wonder is perfect for a weeknight dinner, offering both convenience and culinary delight. The pesto infuses every bite with herbaceous notes, creating a dish that's both comforting and exciting. Serve alongside a crisp green salad for a complete and satisfying meal.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate19 g
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Cholesterol44 mg
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Fiber2 g
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Protein16 g
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Saturated Fat4 g
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Sodium197 mg
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Sugar1 g
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Fat14 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat your oven to 400°F (200°C). (5 minutes)
02
Step
3 mins
In a large bowl, toss the quartered potatoes with half of the pesto. Ensure the potatoes are evenly coated, allowing the pesto to cling to every crevice. (3 minutes)
03
Step
2 mins
Transfer the pesto-coated potatoes to a 11x13-inch baking dish, arranging them in a single layer for even cooking. (2 minutes)
04
Step
5 mins
Take each chicken thigh and gently unfold it. In the same bowl, rub the remaining pesto generously over the surface of each thigh, ensuring complete coverage. Fold the thighs back into their original shape. (5 minutes)
05
Step
2 mins
Nestle the pesto-marinated chicken thighs amongst the potatoes in the baking dish. Leave some space between the chicken and potatoes for even browning. (2 minutes)
06
Step
30 mins
Bake in the preheated oven, stirring the potatoes occasionally to prevent sticking and promote even cooking, until the potatoes are tender when pierced with a fork and the chicken is cooked through. This should take approximately 28 to 30 minutes. (30 minutes)
07
Step
1 mins
To ensure the chicken is fully cooked, insert an instant-read thermometer into the thickest part of a thigh. It should register at least 165°F (74°C). (1 minute)
08
Step
1 mins
Before serving, season the dish with sea salt and freshly cracked black pepper to taste. A drizzle of high-quality olive oil adds a touch of richness and enhances the flavors. (1 minute)
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Gerhard Padberg
Jun 1, 2025Simple and satisfying! A great way to use up leftover pesto.
Gilda Kuphal
Apr 25, 2025I used homemade pesto, and it was absolutely delicious! Will definitely make this again.
Geovany Torphy
Apr 14, 2025The pesto really elevates the flavor of the chicken and potatoes. I added some cherry tomatoes for extra color and sweetness.
Roderick Weimann
Apr 2, 2025I was skeptical about using store-bought pesto, but it turned out great! I would suggest using a high-quality pesto for the best flavor.
Jedidiah Jerde
Mar 26, 2025My kids are picky eaters, but they devoured this! It's a win!
Brody Conn
Mar 23, 2025Make sure not to overcrowd the pan. Otherwise the potatoes will steam instead of roast. I made that mistake the first time.
Alberto Wintheiser
Dec 30, 2024I added some garlic cloves to the potatoes before baking, and it added a nice depth of flavor.
Roberto Grant
Nov 12, 2024This recipe is a lifesaver on busy weeknights! So easy and the whole family loves it.