Oven-Roasted Pesto Chicken & Vegetables

Name: Oven-Roasted Pesto Chicken & Vegetables
Cook time: 45 min
Yield: 4 meals
Ingredients: 1 kg potatoes; cherry tomatoes; garlic clove; oil; salt; black pepper; dried herbs; bnls chicken thighs; pesto; pinch black pepper; juice of 1/2 lemon; sour cream; pinch salt; pinch sugar

Prepare a flavorful dish bursting with colors and aromas – chicken with roasted vegetables and a refreshing lemon dip. Crispy potatoes with cherry tomatoes, delicately seasoned with garlic and herbs, perfectly complement juicy chicken marinated in pesto and lemon juice. Everything comes together beautifully with a light sour cream dip, adding a refreshing touch.

45 min

Gluten-freecontains nutscontains milk

Tray:: 1 kg potatoes; 1 pkgcherry tomatoes; 2 garlic clove; 2 tbspoil; 1 tspsalt; 0.5 tspblack pepper; 1 pkgdried herbs; 1 pkgbnls chicken thighs; 0.5 pkgpesto; 0.5 tspsalt; pinch black pepper; juice of 1/2 lemon
Sauce:: 1 pkgsour cream; juice of 1/2 lemon; pinch salt; pinch sugar; pinch black pepper
For finishing:: 0.5 pkgpesto

1
Preheat the oven to 225°C. Line a baking sheet with parchment paper.
2
Wash and chop the potatoes and place them on the baking sheet. Rinse and add the cherry tomatoes. Peel and finely chop the garlic and add them as well. Season with oil, salt, black pepper, and dried herbs.
3
Cut the chicken thighs into smaller pieces into a bowl. Add half of the pesto to the chicken. Season with salt and black pepper. Squeeze the juice of half a lemon into the bowl and mix thoroughly. Arrange the chicken with the vegetables on the same baking sheet. Place the tray in the oven and roast for about 25-30 minutes, until the potatoes and chicken are cooked through.
4
Season the sour cream with the juice of half a lemon, salt, sugar, and black pepper.
5
Divide the roasted vegetables and chicken among the plates according to the number of diners. Drizzle the chicken with the remaining pesto and serve with a sour cream dip.

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Oven-Roasted Pesto Chicken & Vegetables

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Recipe

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