Oven-Roasted Pesto Chicken & Vegetables

Preheat the oven to 225°C. Line a baking sheet with parchment paper.

Wash and chop the potatoes and place them on the baking sheet. Rinse and add the cherry tomatoes. Peel and finely chop the garlic cloves and add them as well. Season with oil, salt, black pepper, and dried oregano.

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.

Season the sour cream with the juice of half a lemon, salt, sugar, and black pepper.

Serve the roasted vegetables and pesto chicken on plates. Spoon the remaining pesto onto the portions and finish with the sour cream sauce. Serve immediately.