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Prepared pesto is all you need to turn plain chicken and potatoes into a flavorful dinner. Serve with a side salad for a complete meal.
Ingredients
- 1 pound mini red potatoes, cut into 1-inch pieces
- ¼ cup prepared pesto, divided
- 4 boneless, skinless chicken thighs
- salt and ground black pepper to taste
Directions
Step 1
Preheat the oven to 400 degrees F (200 degrees C).
Step 2
Mix potatoes with 1/2 of the pesto in a bowl. Transfer potatoes to an 11×13-inch baking dish.
Step 3
Place chicken thighs the same bowl. Unfold chicken and rub remaining pesto all over. Fold thighs back up into original shape and place into the baking dish next to potatoes.
Step 4
Bake in the preheated oven, stirring potatoes occasionally, until potatoes are soft when pieced with a fork and chicken is no longer pink in the center and the juices run clear, 28 to 30 minutes. An instant-read thermometer inserted into the chicken should read at least 165 degrees F (74 degrees C).
Step 5
Season with salt and pepper before serving.
Tips
If you like extra-soft potatoes, microwave cubed potatoes for 3 minutes before tossing with pesto in Step 2.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 264 | |
| % Daily Value * | |
| Total Fat14g | 18% |
| Saturated Fat4g | 19% |
| Cholesterol44mg | 15% |
| Sodium197mg | 9% |
| Total Carbohydrate19g | 7% |
| Dietary Fiber2g | 9% |
| Total Sugars1g | |
| Protein16g | |
| Vitamin C11mg | 55% |
| Calcium127mg | 10% |
| Iron2mg | 11% |
| Potassium641mg | 14% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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