Pesto Chicken Bake with Potatoes & Tomatoes
Pesto Chicken Bake with Potatoes & Tomatoes
Yield:
4-6
Ingredients
- 1.5lbs chicken thighs (4-6 pieces)
- 1 cup pesto
- 2 tbsp oil
- 2 tbsp water
- 2lbs potatoes (1 inch chunks)
- 10oz cherry or grape tomatoes
Instructions
1. In a bowl, add chicken, pesto sauce, 1 tbsp oil, and 1 tbsp water. Mix until chicken is well coated and place on a greased baking sheet or large casserole/lasagna pan.
2.In same bowl, add chopped potatoes, tomatoes, 1 tbsp oil, and 1 tbsp water. You can add whatever seasoning you like and I typically go with an Italian Blend. Mix well until potatoes and tomatoes are coated. Add these to the pan with the chicken.
3.Bake in 400 degree oven for about 45 minutes. I like to flip and stir them about half way. (Total time will depend on the thickness of the chicken and the potatoes. Occasionally I have had to remove the chicken early if they are smaller thighs)
4. Let the pan rest for 5-10 minutes before serving!
