Pesto Chicken Bake

This pesto chicken bake recipe only uses one pan and is a quick meal to prepare that is delicious for the whole family.

Ingredients:

2 ½ pounds bone-in, skinless chicken thighs

1 ½ pounds baby red potatoes

1 pint cherry tomatoes

½ cup Vegetaball’s Pesto

2 tablespoons water

2 teaspoons olive oil

Salt and ground black pepper to taste

---

Directions:

1. Preheat the oven to 425 degrees F. 

2. Combine chicken, potatoes, tomatoes, Vegetaball’s Pesto, water, olive oil, salt, and pepper in a large roasting pan; mix well.

3. Bake in the preheated oven until chicken is no longer pink at the bone and juices run clear, about 45 minutes. An instant-read thermometer inserted near the bones should read 165 degrees F.