Wells with jam inside were dusted with confectioners’ sugar.
| Prep Time: | 10 mins |
| Cook Time: | 45 mins |
| Total Time: | 55 mins |
| Servings: | 4 |
| Yield: | 4 servings |
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
Instructions
- Preheat the oven to 425 degrees F (220 degrees C).
- Combine chicken, potatoes, tomatoes, pesto, water, olive oil, salt, and pepper in a large roasting pan; mix well.
- 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).
- You can use Yukon potatoes instead of red, if you’d like.
Nutrition Facts
| Calories | 780 kcal |
| Carbohydrate | 33 g |
| Cholesterol | 187 mg |
| Dietary Fiber | 5 g |
| Protein | 57 g |
| Saturated Fat | 13 g |
| Sodium | 454 mg |
| Sugars | 2 g |
| Fat | 47 g |
| Unsaturated Fat | 0 g |
Reviews
This was pretty tasty, however, I did modify slightly to use up some stuff in my fridge. I used 8 boneless thighs and stuffed with some hot Italian sausage that I needed to cook. The chicken was done before the potatoes, so I had to take out the chicken early so it wouldn’t over cook. I did use a whole jar of pesto and splashed white wine in, instead of water and added onions per another’s suggestion. Also, I tossed the potatoes, onions, and tomatoes in a big bowl first with the pesto then dumped that into an 11x 13 baking dish. Next, I mixed up the thighs with pesto and added some sausage and rolled up and nestled the thighs amongst the potatoes. When I make this again, I will get the potatoes going at least 20 minutes before adding the chicken. The timing could be off because of being boneless. Easy recipe, and a good way to use up my home grown cherry tomatoes.
I made this last night with a slight modification to the recipe. I used a full cup of pesto and substituted several tablespoons of dry white wine for the water. Also added a red onion cut into wedges as well as a small packet of zesty Italian seasoning. It came out quite good.
I especially loved this recipe because I had every ingredient, and it was basically a one step preparation. But I suggest two improvements to make your dish go from delicious to fabulous. One: after seasoning the chicken (I used bone-in thighs but any kind will work), sprinkle some dry Ranch dressing powder on them and roll chicken all around. Save the rest to sprinkle on the veggies. Second: spoon much more (good) basil pesto than the recipe calls for over everything. Cooks: you’ll thank me. ♀️
Simple. Delightful. Tasty. I made it per the recipe and was not disappointed at all. The biggest surprise was the cherry tomatoes. Roasting them in that pesto sauce creates these little tasty bites. Thank you to the author. This will be something I make again and again.
This was so good. We tried it with tomato pesto. Our entire family enjoyed it.
Easy and delicious. I have made this recipe with skinless, boneless chicken as well as bone-in, skin-on chicken thighs. Though higher in calories, the bone in thighs are worth it due to better taste and appearance.
Yummy and super easy!
Made this for dinner last night and friends and family said “super moist chicken”! The recipe calls for a large roasting pan and I substituted with a 10″ x 18″ griddle and it worked beautifully! When I make this again I will definitely add quartered onions or shallots for extra flavor and crunch
Easy and flavorful. Definitely will make this again.
Followed at written. Chicken was done at 45 minutes. I wish I used a more flavorful pesto. Remember the better flavor of pesto the better flavor of this dish.