Mediterranean Chicken and Potato Bake

Name: Mediterranean Chicken and Potato Bake
Total time: 30 min
Ingredients: 680 grams boneless, skinless chicken thighs; 450 grams tiny new potatoes, cut into 2.5 cm pieces; 475 grams cherry tomatoes; 10 milliliters olive oil; 2.5 grams salt, or more to taste; 2.5 grams ground black pepper, or more to taste; 120 milliliters pesto; 15 milliliters chopped fresh basil, or to taste

Experience the flavors of the Mediterranean with this easy and delicious sheet-pan meal featuring roasted chicken, new potatoes, and cherry tomatoes, all topped with a savory pesto sauce and fresh basil.

30 min

easy

511kcal

calories

25g

carbohydrates

115mg

cholesterol

29g

fat

fiber

37g

protein

saturated fat

494mg

sodium

sugar

unsaturated fat

Dinner Mediterranean

Ingredients

680 grams boneless, skinless chicken thighs

450 grams tiny new potatoes, cut into 2.5 cm pieces

475 grams cherry tomatoes

10 milliliters olive oil

2.5 grams salt, or more to taste

2.5 grams ground black pepper, or more to taste

120 milliliters pesto

15 milliliters chopped fresh basil, or to taste

Directions

Step 1

Preheat the oven to 220 degrees C (425 degrees F). Line a 25x38 cm baking pan with aluminum foil.

Step 2

Place the chicken, potatoes, and cherry tomatoes in a single layer on the prepared pan. Drizzle with oil and sprinkle with salt and pepper.

Step 3

Roast in the preheated oven until vegetables are tender and chicken is cooked through, 20 to 30 minutes. An instant-read thermometer inserted into the center of the chicken should read at least 74 degrees C (165 degrees F).

Step 4

Serve the Mediterranean chicken and potato bake with a dollop of pesto and a sprinkle of fresh basil.