One Pan Pesto Chicken Thighs with Roasted Mini Potatoes and Broccoli
A set and forget one pan pesto chicken thigh recipe with heaps of roasted mini potatoes and broccoli. This recipe is perfect for busy evenings when you don't have a lot of time to stand at the stove cooking. Plus, there is no compromising on health or taste as this recipe ticks both of those boxes as well.
Ingredients
- 680 grams Mixed tri coloured mini potatoes whole or halved
- 2 crowns Broccoli chopped
- 8 Chicken thighs
- 1 ½ tablespoon Basil Pesto
- 1 teaspoon Dried Thyme
- 1 teaspoon Dried Basil
- 1 teaspoon Dried Oregano
- 1 head Garlic cut in half
- ½ teaspoon Salt
- ½ large Red onion Chopped into large chunks
- 1 tbsp Lemon juice or water
Instructions
- Preheat oven to 425 F and line a large (or two medium size) baking sheet with parchment paper.
- In a large bowl toss the mini potatoes and onion in the pesto until everything is evenly coated. Spread potatoes and onion onto the lined baking sheet evenly making sure it isnt too crouded--you may need a second baking sheet. Place raw chicken thighs evenly throughout the potatoes.
- Cut the garlic head in half and remove any flaky skin pieces. Rub the cut side of the garlic over the tops of the chicken thighs. Place the garlic cut side up amongst the potatoes and chicken.
- In a small bowl add the thyme, basil, oregano, and lemon juice. Stir to mix. Using this mixture baste the tops of the chicken thighs. Sprinkle salt evenly over the entire pan of food. Place baking sheet in the oven to bake for 24 minutes. Flip the potatoes at the 12 minute mark.
- If you want a more intense garlic flavour, mince a few cloves of the roasted garlic after cooking and toss into the cooked potatoes--measure this part with your heart!