Description
Follow this formula for a family-friendly weeknight meal. Using the variations here or whatever you have on hand, simply toss everything together on one 10×15-inch baking pan. Then let your oven do the work!
Ingredients
- 1 ½ pounds boneless, skinless chicken thighs
- 1 pound tiny new potatoes, cut into 1-inch pieces
- 2 cups cherry tomatoes
- 2 teaspoons olive oil
- ¼ teaspoon salt, or more to taste
- ¼ teaspoon ground black pepper, or more to taste
- ½ cup pesto
- 1 tablespoon chopped fresh basil, or to taste
Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Line a 10×15-inch baking pan with aluminum foil.
- Arrange chicken
- potatoes
- and cherry tomatoes in a single layer on the prepared pan. Drizzle with oil and sprinkle with salt and pepper.
- Roast in the preheated oven until vegetables are tender and chicken is no longer pink in the centers and juices run clear
- 20 to 30 minutes. An instant-read thermometer inserted into the chicken should read at least 175 degrees F (79 degrees C).
- Serve with pesto and sprinkle with basil.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Servings: 4