Baked Chicken and Potatoes Recipe

Toss pesto with chicken for a satisfying dish.

Pesto isn’t just for pasta! Toss the versatile, flavorful sauce with chicken for a satisfying dish. This baked dish is has chicken, mushrooms, and potatoes for a filling and fuss-free meal.

Baked Chicken and Potatoes Recipe

Melanie Jimenez
Toss pesto with chicken for a satisfying dish.
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 30 minutes
Total Time 40 minutes
Course Main Dishes
Cuisine Others
Servings 5 to 8


Baked Chicken and Potatoes Ingredients

  • 1 8-ounce bottle Pesto store-bought
  • 1/2 teaspoon Salt plus extra to season
  • 10 bone-in chicken thighs
  • 500 Grams baby potatoes washed and halved
  • 6 cloves Garlic sliced thinly lengthwise
  • 250 Grams baby portobello mushrooms cleaned
  • black pepper to taste


  • Combine pesto and salt in a large bowl.
  • Add chicken, potatoes, and garlic. Marinate, covered, for 30 minutes to 2 hours in the refrigerator.
  • Preheat oven to 375°F. Line a large baking sheet with parchment paper, if desired.
  • Bring chicken mixture to room temperature. Place chicken mixture on prepared baking sheet; reserve marinade.
  • Gently mix mushrooms and remaining marinade, then add everything to the baking sheet. Sprinkle with about ½ teaspoon each salt and pepper.
  • Bake in the preheated oven for 25 to 30 minutes or until juices run clear when chicken is pierced with the tip of a knife.
  • Serve hot with rice.
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