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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Recipe Information
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)
Instructions
Preheat your oven to 400°F (200°C).
Wash and pat dry the chicken thighs. Season them generously with salt and black pepper on both sides.
Wash the baby potatoes and cut them into halves (or quarters if they are large).
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.
Place the seasoned chicken thighs skin-side up on top of the potatoes.
Rub 1 tablespoon of olive oil over the skin of the chicken to help it crisp up during cooking.
Transfer the skillet or baking dish to the preheated oven and bake for 30 minutes.
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.
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.
Return the dish to the oven and bake for an additional 5 minutes to allow the pesto to heat through.
Remove from the oven and squeeze fresh lemon juice over the entire dish for brightness.
Optional: Sprinkle grated Parmesan cheese over the potatoes and garnish with fresh basil leaves before serving.
Serve hot and enjoy this delicious and aromatic meal!
Nutrition Facts
Calories |
2499 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.1 g | 226% | |
| Saturated Fat | 43.9 g | 219% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 520 mg | 173% | |
| Sodium | 4035 mg | 175% | |
| Total Carbohydrate | 105.1 g | 38% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 6.8 g | ||
| Protein | 138.6 g | 277% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 698 mg | 54% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 3561 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
