Pesto Chicken Bake


This pesto chicken bake recipe only uses one pan and is a quick meal to prepare that is delicious for the whole family.

Prep Time:
10 mins
Cook Time:
45 mins
Total Time:
55 mins
4 servings


  • 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


  1. Preheat the oven to 425 degrees F (220 degrees C).

  2. Combine chicken, potatoes, tomatoes, pesto, water, olive oil, salt, and pepper in a large roasting pan; mix well.

  3. 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).

Cook's Note:

You can use Yukon potatoes instead of red, if you'd like.

Nutrition Facts (per serving)

780 Calories
47g Fat
33g Carbs
57g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 780
% Daily Value *
Total Fat 47g 60%
Saturated Fat 13g 63%
Cholesterol 187mg 62%
Sodium 454mg 20%
Total Carbohydrate 33g 12%
Dietary Fiber 5g 16%
Total Sugars 2g
Protein 57g
Vitamin C 31mg 156%
Calcium 264mg 20%
Iron 5mg 29%
Potassium 1453mg 31%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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