Marissa Bates
@masizzleba
Pesto Chicken Bake with Baby Potatoes and Cherry Tomatoes
This Pesto Chicken Bake is a delightful one-pan meal featuring tender chicken thighs, roasted baby red potatoes, and juicy cherry tomatoes, all coated in a flavorful pesto sauce. It's easy to prepare and perfect for a weeknight dinner or a special occasion.
Details
- Cuisine:italian
- Meal Type:dinner
- Difficulty:medium
- Estimated Cost:N/A
- Ingredients:8
- Views:7
Recipe Information
- Prep time15 min.
- Cook time45 min.
- Total time60 min.
- Servings4
Ingredients
- 2 1/2 pounds
- 1 1/2 pounds
- 1 pint
- 1/2 cup
- 2 tablespoons
- 2 teaspoons
- to taste
- to taste
Cooking Instructions
Follow our step-by-step guide on how to make Pesto Chicken Bake with Baby Potatoes and Cherry Tomatoes.
Step 1
Start by preheating your oven to a cozy 425°F (220°C), setting the stage for a delicious meal.
Step 2
In a spacious roasting pan, gather your chicken thighs, vibrant baby red potatoes, and juicy cherry tomatoes.
Step 3
Add a generous dollop of pesto, a splash of water, a drizzle of olive oil, and season with salt and pepper.
Step 4
Now, roll up your sleeves and mix everything together until each ingredient is beautifully coated in that flavorful pesto.
Step 5
Spread this colorful medley evenly across the pan, making sure everything has room to roast to perfection.
Step 6
Slide the pan into your preheated oven and let it work its magic for about 45 minutes.
Step 7
You’ll know it’s ready when the chicken is cooked through, with no pink remaining at the bone, and the juices run clear.
Step 8
For an extra assurance, an instant-read thermometer should show 165°F (74°C) when inserted near the bone.
Step 9
As the aroma fills your kitchen, you’ll be counting down the minutes until you can enjoy this delightful dish!.