One Pan Pesto Chicken Thighs and Vegetables

Source

Ingredients

Display units in Metric

Yields 5 originally 5

1	lb.	bone in skin on chicken thighs
1	lb.	bone in skin on chicken wings or drumsticks
10		carrots chopped into 1/4 inch thick sticks
1 ¹⁄₂	lbs.	baby red potatoes quartered
¹⁄₂	cup	prepared basil pesto
1	Tablespoon	olive oil
2	teaspoons	balsamic vinegar
2	cloves	garlic minced
		Kosher salt and pepper to taste

Comments & Personal Notes

Tasty, but the potatoes and carrots ended up swimming in liquid. I think if I do this again, I'd keep the chicken on a separate pan.

Comment from MrsNightskyre — posted about 6 years ago

I grilled the chicken outside and roasted the veggies inside. Pesto tasted great on all of it

Comment from sheilabee — posted over 4 years ago

We cook the chicken and potatoes together in the pesto and do the carrots and a green vegetable separately with just a bit of salt and black pepper.

Comment from Mamadragin — posted almost 4 years ago

Separated the chicken and veggies with a tinfoil wall. Cooked at 425° for 45 minutes.

Comment from Abbiedc — posted 10 months ago

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This recipe was originally found at neighborfoodblog.com.