Sheet Pan Chicken and Taters

Ingredients

1 Pound Mini Red Potatoes, Cut Into 1-Inch Pieces

¼ Cup Prepared Pesto, Divided

6 Boneless, Skinless Chicken Thighs

Salt And Ground Black Pepper To Taste

Directions

Step 1 Preheat the oven to 400 degrees F (200 degrees C).

Step 2 Mix potatoes with 2 tablespoons pesto in a bowl. Transfer potatoes into a large 9×13-inch baking dish. Unfold chicken thighs in the same bowl; rub remaining pesto on all sides. Fold thighs back up into original shape and place into the baking dish next to the potatoes.

Step 3 Bake in the preheated oven, stirring potatoes occasionally, until potatoes are soft when pieced with a fork, 28 to 30 minutes. Season with salt and pepper before serving. Serves 4 Serve with a good garden salad and vinaigrette.