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This pesto chicken bake recipe only uses one pan and is a quick meal to prepare that is delicious for the whole family.
Ingredients
- 2 ½ pounds bone-in, skinless chicken thighs
- 1 ½ pounds baby red potatoes
- 1 pint cherry tomatoes
- ½ cup pesto
- 2 tablespoons water
- 2 teaspoons olive oil
- salt and ground black pepper to taste
Directions
Step 1
Preheat the oven to 425 degrees F (220 degrees C).
Step 2
Combine chicken, potatoes, tomatoes, pesto, water, olive oil, salt, and pepper in a large roasting pan; mix well.
Step 3
Bake in the preheated oven until chicken is no longer pink at the bone and juices run clear, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Cook’s Note:
You can use Yukon potatoes instead of red, if you'd like.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 780 | |
| % Daily Value * | |
| Total Fat47g | 60% |
| Saturated Fat13g | 63% |
| Cholesterol187mg | 62% |
| Sodium454mg | 20% |
| Total Carbohydrate33g | 12% |
| Dietary Fiber5g | 16% |
| Total Sugars2g | |
| Protein57g | |
| Vitamin C31mg | 156% |
| Calcium264mg | 20% |
| Iron5mg | 29% |
| Potassium1453mg | 31% |
*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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