Baked Pesto Chicken Thighs and Potatoes
A deliciously aromatic meal with juicy pesto-coated chicken thighs paired with roasted potatoes!
Ingredients:
4 bone-in, skin-on chicken thighs
4 medium potatoes cut into wedges
1/4 cup pesto sauce store-bought or homemade
2 tbsp olive oil
1/2 tsp garlic powder
1/2 tsp paprika
1/2 tsp salt
1/4 tsp black pepper
Fresh basil leaves for garnish
Instructions:
Preheat your oven to 400F 200C. Line a large baking sheet with parchment paper or lightly grease it.
Toss the potato wedges with olive oil, garlic powder, paprika, salt, and pepper. Spread them evenly on one side of the sheet pan.
Coat the chicken thighs with pesto sauce and place them on the other side of the sheet pan.
Bake for 30-35 minutes, flipping the potatoes halfway through, until the chicken is fully cooked internal temperature of 165F or 74C and golden, and the potatoes are tender.
Garnish with fresh basil and serve with an extra drizzle of pesto for added flavor!
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