Baked Pesto Chicken Thighs and Potatoes Recipe

Recipesfull introduces to you: Chicken Thigh Recipes. (Baked Pesto Chicken Thighs and Potatoes Recipe). Prepared pesto is all you need to turn plain chicken and potatoes into a flavorful dinner. Serve with a side salad for a complete meal.

Brief

Prep 10 mins

Cook: 30 mins

Total: 40 mins

Servings: 4

Yield: 4 servings

Baked Pesto Chicken Thighs and Potatoes Recipe

Ingredients

1 pound mini red potatoes

cut into 1-inch pieces

¼ cup prepared pesto

divided

4 boneless

skinless chicken thighs

salt and ground black pepper to taste

Meat and Poultry

Directions

Step 1

Preheat the oven to 400 degrees F (200 degrees C).

Step 2

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.

Step 3

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.

Nutritional Information

Baked Pesto Chicken Thighs and Potatoes Recipe

Servings Per Recipe:4

Calories: 263.8

% Daily Value *

Protein: 15.6g 31%

Carbohydrates: 19.1g 6%

Dietary Fiber: 2.4g 10%

Sugars: 1.1g

Fat: 14g 22%

Saturated Fat: 3.8g 19%

Cholesterol: 43.6mg 15%

Vitamin A Iu: 222.3IU 4%

Niacin Equivalents: 6mg 46%

Vitamin B6: 0.3mg 18%

Vitamin C: 10.9mg 18%

Folate: 26.8mcg 7%

Calcium: 126.6mg 13%

Iron: 2mg 11%

Magnesium: 41.6mg 15%

Potassium: 640.5mg 18%

Sodium: 197.2mg 8%

Thiamin: 0.1mg 8%

Calories From Fat: 126.3

*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.