Sheet Pan Pesto Chicken
3 Pounds Bone-In, Skinless Chicken Thighs
2 Pounds Baby Red Potatoes
1 Quart Cherry Tomatoes
1 Cup Pesto
4 Tablespoons Water
3 Teaspoons Olive Oil
Sea Salt And Ground Black Pepper To Taste
Step 1 Preheat the oven to 425 degrees F (220 degrees C).
Step 2 Combine chicken, potatoes, tomatoes, pesto, water, olive oil, salt, and pepper in a large roasting pan; mix well.
Step 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 bone should read 165 degrees F (74 degrees C). Serves 6