Pesto Chicken and Potatoes in Parchment

Follow our step-by-step guide on how to make Pesto Chicken and Potatoes in Parchment.

1. Step 1

   Start by preheating your oven to a cozy 400°F (200°C).

2. Step 2

   While that warms up, grab a red potato and slice it thinly, aiming for about 1/8-inch thickness.

3. Step 3

   To keep those lovely slices from browning, toss them into a bowl of water for a quick soak.

4. Step 4

   Next, take a piece of parchment paper and fold it in half to create a rectangle measuring 15x12 inches.

5. Step 5

   Drain the potato slices and arrange half of them on the inside fold of the parchment, overlapping them in a beautiful semicircle.

6. Step 6

   Sprinkle a pinch of salt and pepper over the potatoes, then add five fresh basil leaves and half of your onion slices for a burst of flavor.

7. Step 7

   Repeat this delightful process with another piece of parchment paper.

8. Step 8

   Now, it’s time to add the star of the show! Place the chicken legs right on top of the onion slices, giving them a sprinkle of salt and pepper, and then generously spread some pesto over the chicken for that extra zing.

9. Step 9

   Carefully fold the parchment paper around the chicken, starting from one end, to create neat, sealed packets that will keep all those delicious flavors inside.

10. Step 10

    Transfer these lovely packets onto a baking sheet and slide them into your preheated oven.

11. Step 11

    Let them bake for about 1 hour and 10 minutes, or until the juices run clear, filling your kitchen with an irresistible aroma.

12. Step 12

    Once they’re done, take the packets out and let them rest on plates for about 5 to 10 minutes.

13. Step 13

    This little pause allows the flavors to settle beautifully.

14. Step 14

    When you’re ready, open those packets to reveal a mouthwatering meal that’s sure to impress! Enjoy every bite of this delightful dish!.