One Pan Pesto Chicken with Potatoes and Tomatoes is an easy, tasty, weeknight dinner. Prep the chicken the day before, and then everything goes into the oven on one pan.
Course Main Dish
Cuisine American
Keyword chicken recipe, easy dinner recipe, one pan pesto chicken
Prep Time 15 minutesminutes
Cook Time 45 minutesminutes
Total Time 1 hourhour
Servings 6servings
Calories 341kcal
Author Sue Ringsdorf
Ingredients
2poundsboneless, skinless chicken thighs
1/2cuppesto sauce - homemade versions on my blog
28oz.baby gold potatoes- cut into chunks
1cupcherry tomatoes- sliced in half
kosher salt and freshly ground black pepper- to taste
Instructions
Prep the chicken in advance (I do it the day before) by placing chicken thighs and pesto sauce in bag. Seal and refrigerate for at least two hours.
Preheat oven to 400 degrees and prepare a baking sheet with tinfoil.
Place marinated chicken thighs on baking sheet. Add potatoes and sprinkle with salt and pepper (to taste). Mix everything together so that some pesto sauce spreads on the potatoes.
Bake for 35 minutes. Remove pan from oven and add tomatoes. Continue baking another 10 minutes, or until chicken is fully cooked. They should be 165 degrees on a meat thermometer.
Notes
Prep ahead, by marinating the chicken in pesto sauce the da before.
Use one of my homemade pesto sauce recipes on the blog. Or store-bought can be used too.