Ingredients and Weight:
- 1 1/2 pounds boneless, skinless chicken thighs
- 1 pound russet potatoes, peeled and cut into 1-inch cubes
- 1 cup prepared pesto sauce
- 1/4 cup olive oil
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Preparation Time:
15 minutes
Cooking Time:
50-60 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 400°F (200°C).
- In a large bowl, combine chicken thighs, potatoes, pesto sauce, olive oil, Parmesan cheese, salt, and pepper. Mix well.
- Spread the mixture evenly in a 9x13 inch baking dish.
- Bake for 50-60 minutes, or until the chicken is cooked through and the potatoes are tender.
- Let rest for 5 minutes before serving.
Nutritional Information:
Per serving (1 chicken thigh and 1/2 cup potatoes):
- Calories: 450
- Fat: 25 grams
- Protein: 30 grams
- Carbohydrates: 40 grams
Dish Characteristics:
- Tender and juicy chicken thighs
- Crispy and golden potatoes
- Savory and aromatic pesto sauce
- Great for weeknight dinners or casual gatherings
User Comments:
- "The chicken was so flavorful and moist, and the potatoes were perfectly cooked."
- "I love the combination of the pesto and the crispy potatoes."
- "This dish is easy to make and always a hit with my family."
- "The pesto sauce is the perfect compliment to the chicken."
- "I would definitely recommend this recipe to anyone looking for a delicious and easy meal."
Special Precautions and Tips:
- Make sure the chicken is cooked through before serving.
- If the potatoes are not cooked through, you can cover the dish with foil and bake for an additional 10-15 minutes.
- For a vegetarian option, you can substitute tofu or tempeh for the chicken.
