Baked Chicken and Potatoes Recipe

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.