Chicken Thighs with Pesto (Print Version)
# Ingredients:
→ Protein & Legumes
01 -
1.5 lbs boneless chicken thighs
02 -
15 oz can chickpeas, drained & rinsed
→ Produce
03 -
2 cups cherry tomatoes
→ Oils & Condiments
04 -
2 tbsp olive oil, divided
05 -
3/4 cup pesto of choice
→ Seasonings
06 -
1 tsp garlic powder
07 -
1 tsp dried oregano
08 -
1 tsp dried basil
09 -
1 tsp paprika
10 -
1 tsp kosher salt
11 -
1/2 tsp black pepper
# Instructions:
01 -
Preheat the oven to 400°F (200°C) and line a sheet pan with parchment paper.
02 -
Combine garlic powder, dried oregano, dried basil, paprika, kosher salt, and black pepper in a small bowl. Set aside.
03 -
In a large bowl, toss chickpeas and cherry tomatoes with 1 tablespoon olive oil and half of the spice mixture until evenly coated.
04 -
In a separate bowl, toss chicken thighs with remaining 1 tablespoon olive oil and remaining spice mixture until fully coated.
05 -
Spread chickpeas and cherry tomatoes in an even layer on the sheet pan. Create four clear spaces on the pan and place chicken thighs in these spaces.
06 -
Bake for 30-40 minutes, or until chicken reaches an internal temperature of 165°F (74°C) and chickpeas and tomatoes begin to brown.
07 -
Drizzle with spoonfuls of pesto before serving.
# Notes:
01 -
Store chicken separate from chickpeas and tomatoes in airtight containers in the refrigerator for up to 4 days.
02 -
For a more vibrant flavor, use homemade pesto if available.