Description
Baked Pesto Chicken Thighs and Potatoes
Ingredients
4 bone-in, skin-on chicken thighs
1 lb baby red potatoes, halved
1/4 cup pesto (store-bought or homemade)
2 tbsp olive oil
2 cloves garlic, minced
1 tsp Italian seasoning
1/2 tsp paprika
Salt and pepper to taste
Directions
Preheat oven to 400°F (200°C) and grease a large baking dish.
Prepare potatoes: In a large bowl, toss potatoes with 1 tbsp olive oil, garlic, Italian seasoning, paprika, salt, and pepper. Spread them evenly in the baking dish.
Coat chicken with pesto: Rub the chicken thighs with pesto, ensuring an even coat. Place the chicken thighs on top of the potatoes.
Bake: Roast for 35–40 minutes, or until the chicken skin is golden and crispy, the internal temperature reaches 165°F (74°C), and the potatoes are tender.
Serve: Garnish with additional pesto or fresh basil, if desired, and serve hot!
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4
Calories: ~400 kcal per serving
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Step-by-Step Guide
Follow these detailed instructions for perfect results every time. First, preheat your oven to 400°F (200°C) and thoroughly grease a large baking dish or sheet pan. In a large mixing bowl, combine the halved baby potatoes with 1 tablespoon of olive oil, minced garlic, Italian seasoning, paprika, salt, and pepper. Toss until the potatoes are evenly coated. Spread them in a single layer in the prepared dish. Next, pat the chicken thighs dry with a paper towel. Using your hands or a brush, generously coat each thigh with pesto, getting under the skin if possible for maximum flavor. Nestle the pesto-coated chicken thighs skin-side up on top of the potatoes. Roast in the preheated oven for 35-40 minutes. The dish is done when the chicken skin is deeply golden and crispy, the internal temperature reads 165°F (74°C), and the potatoes are fork-tender.
Serving Suggestions
This hearty dish is a complete meal but can be elevated with simple sides. For a fresh contrast, serve with a simple arugula salad dressed with lemon vinaigrette or steamed green beans. To soak up the delicious pan juices, crusty bread or garlic bread is perfect. For a creamier element, a dollop of ricotta or burrata cheese on the side complements the pesto beautifully.
How-to Summary
In short: Season and oil potatoes, spread in pan. Coat chicken thighs with pesto, place on potatoes. Bake at 400°F for 35-40 minutes until chicken is cooked through and potatoes are tender.
Frequently Asked Questions
Can I use chicken breasts instead of thighs? Yes, but boneless, skinless breasts will cook faster and can dry out. Reduce cooking time and check for doneness at 25 minutes.
Can I make this ahead of time? You can coat the chicken in pesto and season the potatoes up to a day in advance. Store separately in the fridge and assemble just before baking.
My potatoes aren’t crispy. What went wrong? They may have been overcrowded. Ensure they are in a single layer with space between pieces for proper roasting, not steaming.
Can I use homemade pesto? Absolutely! Homemade pesto will provide superior flavor. Any variety, like classic basil or sun-dried tomato pesto, works well.
How do I store and reheat leftovers? Store in an airtight container for up to 3 days. Reheat in a 350°F oven or air fryer to restore crispiness, as microwaving will make the skin soggy.
Common Mistakes to Avoid
- Overcrowding the Pan: This steams the food instead of roasting it, preventing crispy skin and potatoes.
- Not Preheating the Oven: Starting in a cold oven throws off cooking times and texture.
- Using Skinless Chicken: The skin protects the meat from drying out and becomes deliciously crispy.
- Underseasoning the Potatoes: Potatoes need ample seasoning. Taste the oil mixture before tossing.
Conclusion
This Baked Pesto Chicken Thighs and Potatoes recipe is the ultimate reliable weeknight dinner. It delivers maximum flavor with minimal cleanup, combining juicy, herbaceous chicken with perfectly roasted potatoes. By following the step-by-step guide and avoiding common pitfalls, you can create a comforting, restaurant-quality meal that is sure to become a regular in your dinner rotation. It’s a simple, satisfying dish that proves great food doesn’t have to be complicated.