Baked pesto chicken thighs and potatoes is a savory and aromatic dish that’s perfect for a satisfying dinner with minimal effort. This one-pan recipe features tender, juicy chicken thighs coated in a vibrant basil pesto, paired with golden, crispy potatoes. As the dish bakes, the pesto infuses the chicken and potatoes with its rich, herbaceous flavor, creating a meal that’s both hearty and comforting. The combination of the creamy pesto, the crisp skin on the chicken, and the roasted potatoes makes this dish a guaranteed family favorite. Serve it with a simple side salad or steamed vegetables for a complete meal that’s as easy to prepare as it is delicious.
Ingredients:
- 4 bone-in, skin-on chicken thighs
- 1 lb baby potatoes, halved
- 1/2 cup basil pesto (store-bought or homemade)
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp Italian seasoning
- Salt and black pepper, to taste
- 1/4 cup grated Parmesan cheese (optional)
- Fresh basil leaves (for garnish, optional)
Instructions:
- Preheat the Oven:
- Preheat your oven to 400°F (200°C). Lightly grease a large baking dish or sheet pan with cooking spray or olive oil.
- Prepare the Pesto Mixture:
- In a small bowl, mix together the basil pesto, olive oil, minced garlic, Italian seasoning, salt, and black pepper.
- Season the Chicken and Potatoes:
- Place the chicken thighs in a large bowl or directly in the baking dish. Add the halved baby potatoes. Pour the pesto mixture over the chicken and potatoes, tossing them to coat evenly. Ensure the chicken thighs are well coated with the pesto for maximum flavor.
- Arrange for Baking:
- Arrange the chicken thighs skin-side up in the baking dish, and spread the potatoes around them in an even layer. For extra crispiness, place the chicken thighs on a rack over the baking dish so the skin crisps up while baking.
- Bake:
- Place the dish in the preheated oven and bake for 35-40 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 74°C) and the potatoes are tender and golden brown. If the chicken skin isn’t as crispy as you’d like, you can broil it for the last 2-3 minutes of cooking.
- Add Cheese (Optional):
- If using Parmesan cheese, sprinkle it over the chicken and potatoes during the last 5 minutes of baking for a cheesy crust.
- Serve:
- Remove the dish from the oven and let it rest for a few minutes. Garnish with fresh basil leaves for a pop of color and added freshness. Serve hot, with a side of steamed vegetables or a simple green salad.
Baked pesto chicken thighs and potatoes is a flavorful, one-pan meal that’s perfect for busy weeknights or a relaxed weekend dinner. With its rich pesto flavor, crispy chicken skin, and perfectly roasted potatoes, this dish is sure to become a go-to favorite.
