Delicious Baked Pesto Chicken Thighs with crispy potatoes

This Baked Pesto Chicken Thighs and Potatoes recipe is a mouthwatering dish that combines tender chicken thighs with crispy roasted potatoes, all flavored with the rich and aromatic taste of pesto. The chicken thighs are marinated in a homemade pesto sauce, which infuses them with delicious flavors as they cook in the oven. The result is a satisfying and flavorful meal that is perfect for any day of the week. Serve it with a side of vegetables or a fresh salad for a complete and wholesome dinner.

Ingredients

• 6 bone-in, skin-on chicken thighs
• 1 cup basil leaves
• 3 cloves garlic
• 1/2 cup grated Parmesan cheese
• 1/4 cup pine nuts
• 1/2 cup olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste
• 1.5 pounds baby potatoes
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano

Directions

1. Preheat your oven to 425°F (220°C).
2. In a food processor, combine the basil leaves, garlic, Parmesan cheese, pine nuts, olive oil, lemon juice, salt, and pepper. Process until smooth to make the pesto sauce.
3. Place the chicken thighs in a large mixing bowl and add half of the pesto sauce. Use your hands to coat the chicken thighs evenly with the sauce.
4. Place the marinated chicken thighs on a baking sheet lined with parchment paper. Reserve the remaining pesto sauce.
5. In a separate bowl, toss the baby potatoes with olive oil, dried thyme, dried oregano, salt, and pepper.
6. Arrange the potatoes around the chicken thighs on the baking sheet.
7. Bake in the preheated oven for 30-35 minutes until the chicken thighs are cooked through and the potatoes are crispy and golden brown.
8. Once cooked, remove the baking sheet from the oven and let it rest for a few minutes.
9. Serve the baked pesto chicken thighs and potatoes with the reserved pesto sauce on the side.
10. Enjoy!

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