Chicken and Potatoes with Pesto
Elevate your weeknight dinner game with this mouthwatering Chicken and Potatoes with Pesto recipe. Featuring juicy, golden-brown chicken thighs nestled on a bed of garlicky roasted baby potatoes, this one-pan wonder comes together with minimal effort and maximum flavor. A generous drizzle of vibrant basil pesto ties everything together with its fresh, herbaceous zing, while a squeeze of lemon brightens every bite. The dish is oven-roasted to perfection, creating irresistibly crispy chicken skin and caramelized potatoes. Garnished with fresh basil leaves and optional grated Parmesan, this easy yet elegant recipe is perfect for busy weeknights or casual entertaining. Ready in under an hour, it's a hassle-free meal that delivers gourmet flavor with every forkful!
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Ingredients
- 4 pieces chicken thighs (bone-in, skin-on)
- 500 grams baby potatoes
- 120 grams store-bought or homemade basil pesto
- 2 tablespoons olive oil
- 2 pieces garlic cloves, minced
- 1 piece lemon
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 30 grams grated Parmesan cheese (optional)
- 10 pieces fresh basil leaves (for garnish)
Directions
Step 1
Preheat your oven to 400°F (200°C).
Step 2
Wash and pat dry the chicken thighs. Season them generously with salt and black pepper on both sides.
Step 3
Wash the baby potatoes and cut them into halves (or quarters if they are large).
Step 4
In a large oven-safe skillet or baking dish, toss the potatoes with 1 tablespoon of olive oil, the minced garlic, and a pinch of salt and pepper. Spread them out into an even layer.
Step 5
Place the seasoned chicken thighs skin-side up on top of the potatoes.
Step 6
Rub 1 tablespoon of olive oil over the skin of the chicken to help it crisp up during cooking.
Step 7
Transfer the skillet or baking dish to the preheated oven and bake for 30 minutes.
Step 8
While the chicken and potatoes are baking, prepare the pesto sauce if you’re making it homemade or ensure your store-bought pesto is ready to use.
Step 9
After 30 minutes, carefully remove the skillet or baking dish from the oven and spoon the pesto sauce evenly over the chicken thighs and potatoes.
Step 10
Return the dish to the oven and bake for an additional 5 minutes to allow the pesto to heat through.
Step 11
Remove from the oven and squeeze fresh lemon juice over the entire dish for brightness.
Step 12
Optional: Sprinkle grated Parmesan cheese over the potatoes and garnish with fresh basil leaves before serving.
Step 13
Serve hot and enjoy this delicious and aromatic meal!
Nutrition Facts
| Serving size | (1359.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2498.8 |
| Total Fat 176.1g | 0% |
| Saturated Fat 43.9g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 519.7mg | 0% |
| Sodium 4035.4mg | 0% |
| Total Carbohydrate 105.1g | 0% |
| Dietary Fiber 11.0g | 0% |
| Total Sugars 6.8g | |
| Protein 138.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 697.5mg | 0% |
| Iron 13.4mg | 0% |
| Potassium 3560.9mg | 0% |
Source of Calories