Name: Baked Chicken and Potatoes Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
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)

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.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 30

Resting Time 30

Total Time 40

Course Main Dishes

Cuisine Others

Servings

Ingredients

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

Instructions

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.