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Ingredients40 m servings 264
Original recipe yields 4 servings
- Preheat the oven to 400 degrees F (200 degrees C).
- Mix potatoes with 2 tablespoons pesto in a bowl. Transfer potatoes into a large 11x13-inch baking dish. Unfold chicken thighs in the same bowl; rub remaining pesto on all sides. Fold thighs back up into original shape and place into the baking dish next to the potatoes.
- Bake in the preheated oven, stirring potatoes occasionally, until potatoes are soft when pieced with a fork, 28 to 30 minutes. Season with salt and pepper before serving.
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- Cook's Note:
- If you like your potatoes extra soft, microwave cubed potatoes for 3 minutes before tossing with pesto and placing into the baking dish.
Per Serving: 264 calories; 14 19.1 15.6 44 197 Full nutrition
ReviewsRead all reviews 3
All of our favorites, rolled into one amazing dish! This was incredibly tasty, & SO easy to prepare. Thanks :-)
My family and I loved it, we couldn't get enough, yummmmmmmmmy