Baked Chicken Pesto with Roasted Potatoes Recipe
This Baked Chicken Pesto and Potatoes recipe combines juicy, tender chicken thighs with crispy roasted red potatoes, all enhanced by a fresh and vibrant homemade spinach-walnut pesto. Simple to prepare and baked in one pan, this dish is a flavorful and wholesome meal perfect for weeknight dinners or casual gatherings.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Ingredients
Pesto Ingredients
- 3 packed cups fresh spinach
- ½ cup raw walnut halves
- ½ cup shredded Parmesan cheese (omit for Paleo, dairy-free, Whole 30)
- ½ teaspoon garlic powder (omit for Low-FODMAP)
- Pinch of coarse sea salt
- Pinch of ground black pepper
- 2 tablespoons fresh lemon juice (about 1 lemon)
- ½ cup extra-virgin olive oil
Main Ingredients
- 1 ½ pounds boneless, skinless chicken thighs
- 1 ½ pounds red potatoes
- 1 tablespoon olive oil
- 1 ¾ teaspoons coarse sea salt, divided
- ½ teaspoon black pepper, divided
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for roasting the potatoes and chicken.
- Prepare Potatoes: Clean the red potatoes thoroughly and cut them into ½-inch cubes. Line a rimmed baking sheet with parchment paper, place the potatoes on it, and toss them with olive oil, ¾ teaspoon coarse sea salt, and black pepper. Spread them evenly on the pan and bake for 20 minutes to start roasting.
- Make the Pesto: While the potatoes roast, prepare the pesto by placing fresh spinach, walnut halves, shredded Parmesan cheese, garlic powder, salt, and pepper into a food processor. Pulse until the mixture achieves a coarse, sandlike texture. Add fresh lemon juice, then turn the processor to high speed and slowly drizzle in the olive oil. Continue processing for about one minute until the pesto becomes smooth and creamy.
- Coat Chicken with Pesto: Spread about ⅓ cup of the prepared pesto evenly over the boneless skinless chicken thighs and sprinkle with 1 teaspoon coarse sea salt to season.
- Combine and Bake: Remove the partially roasted potatoes from the oven. Place the pesto-coated chicken thighs onto the baking sheet with the potatoes. Return the sheet to the oven and bake for an additional 25 minutes until the chicken is fully cooked through and the potatoes are fork-tender.
- Serve: Remove from oven and serve the baked chicken and potatoes with extra pesto on the side for added flavor.
Notes
- To keep the pesto dairy-free or Paleo-friendly, omit the Parmesan cheese.
- For those with Low-FODMAP diets, omit garlic powder in the pesto.
- You can substitute chicken breasts if preferred, but adjust cooking time accordingly to ensure thorough cooking.
- Leftover pesto can be stored in an airtight container in the refrigerator for up to 3 days.
- Red potatoes are preferred for their waxy texture which holds shape well during roasting.
