Baked Pesto Chicken Recipe
This one-pan complete meal is delicious, easy, and super family-friendly!
Servings: 6 servings
Ingredients
To Make Your Own Pesto:
- 8 ounces fresh basil leaves and small stems
- ¼ cup olive oil
- ¼ cup fresh lemon juice
- 2 cloves garlic grated
- ¼ cup parmesan cheese
- ¼ cup pine nuts
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
For the Bake:
- 1 pound yukon gold potatoes cut into 2-inch chunks
- ½ large head of cauliflower or 1 small head, cut into florets
- 1½ pounds chicken thighs
- 8 ounces bacon cut into 1-inch strips
- 1½ cups basil pesto or about 2 (6-ounce jars if using store-bought)
- Shaved parmesan cheese for garnish
- Pine nuts for garnish
- Lemon juice for garnish
- Lemon wedges for garnish
- Fresh basil leaves for garnish
Instructions
- Preheat the oven to 375°F.
- Add all of the pesto ingredients to a food processor. Turn the food processor on and pulse 5-10 times until a smooth consistency is achieved.
- Add the potatoes, cauliflower, chicken thighs, and bacon to the bottom of a 3-quart casserole dish, or a rimmed baking sheet. Pour the pesto over top and toss to coat the chicken, potatoes, and cauliflower.
- Place the pesto bake in the oven and bake for 1 hour, until the potatoes are soft and the chicken is slightly browned on top.
- Remove from the oven and squeeze the lemon juice over top, then garnish with toasted pine nuts, lemon wedges, and shaved parmesan.
Nutrition
Calories: 714kcal | Carbohydrates: 25.3g | Protein: 21.3g | Fat: 60g | Saturated Fat: 12.8g | Cholesterol: 62.7mg | Sodium: 1144.9mg | Fiber: 4.5g | Sugar: 4.4g