Pesto Chicken, Potatoes and Greens
I am a big fan of one pot- one pan meals. With my big family and their busy schedules, I love to keep things as simple as possible without sacrificing heathy meals and balance. With all the fabulous, fresh, local produce from my farm share, I was able to pull this one pan meal together. I learned green beans do not bake well (oops) so I will substitute broccoli, a hardier veggie next time around. I make loads of pesto using all the fresh basil and either arugula or spinach. For pesto recipe, look through my previous Family Fuel recipes. As usual, feel free to play, experiment. Connect and enjoy your food and the experience of cooking a meal!
Ingredients: (makes 6 servings)
6-8 boneless chicken thighs
6-10 new potatoes, scrubbed and cut into quarters. (Depends on size)
1 cup of cherry tomatoes
1 head or 2 cups broccoli, mostly crowns, cut off main stem.
1/2 cup pesto of choice (My home made pesto recipe is on previous Family Fuel Post)
Preheat oven to 400 degrees. On a rimmed baking sheet, spray with olive oil spray, then arrange potato segments, tomatoes and broccoli segments. Toss with 2-3 tbsp pesto. Next, tuck chicken thigh, opened to lie flat, in the pan, surrounding each thigh with potatoe, tomato and broccoli. Coat the tops of each thigh with remainder of pesto. Place pan in oven to bake for 25-30 minutes, until potatoes start to brown.
To serve, scoop a thigh on a plate with the potatoe, tomato and broccoli mixture on the side. I like to serve with my zucchini ribbon/ tomatoe and pesto salad. (This recipe is on previous family fuel posts as well).