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Ingredients
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1 pound mini red potatoes, cut into 1-inch pieces
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¼ cup prepared pesto, divided
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4 boneless, skinless chicken thighs
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salt and ground black pepper to taste
Directions
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Preheat the oven to 400 degrees F (200 degrees C).
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Mix potatoes with 1/2 of the pesto in a bowl. Transfer potatoes to an 11x13-inch baking dish.
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Place chicken thighs the same bowl. Unfold chicken and rub remaining pesto all over. Fold thighs back up into original shape and place into the baking dish next to potatoes.
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Bake in the preheated oven, stirring potatoes occasionally, until potatoes are soft when pieced with a fork and chicken is no longer pink in the center and the juices run clear, 28 to 30 minutes. An instant-read thermometer inserted into the chicken should read at least 165 degrees F (74 degrees C).
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Season with salt and pepper before serving.
Tips
If you like extra-soft potatoes, microwave cubed potatoes for 3 minutes before tossing with pesto in Step 2.
Nutrition Facts (per serving)
264 | Calories |
14g | Fat |
19g | Carbs |
16g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 264 | |
% Daily Value * | |
Total Fat 14g | 18% |
Saturated Fat 4g | 19% |
Cholesterol 44mg | 15% |
Sodium 197mg | 9% |
Total Carbohydrate 19g | 7% |
Dietary Fiber 2g | 9% |
Total Sugars 1g | |
Protein 16g | 31% |
Vitamin C 11mg | 12% |
Calcium 127mg | 10% |
Iron 2mg | 11% |
Potassium 641mg | 14% |
* 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.