Oven-Roasted Pesto Chicken with Vegetables

Name: Oven-Roasted Pesto Chicken with Vegetables
Cook time: 40 min
Yield: 4 meals
Ingredients: potatoes; tomato; garlic clove; oil; salt; black pepper; dried oregano; chicken thigs; pesto; a pinch of black pepper; lemon juice; sour cream; a pinch of salt

In this recipe, the chicken is seasoned with rich pesto. The pesto-flavored chicken is oven-roasted together with potatoes and cherry tomatoes. A refreshing lemon sour cream sauce is prepared as a side.

40 min

Gluten-freeContains nutsContains milk

Vegetables:: 1 pkgpotatoes; 5 tomato; 3 garlic clove; 2 tbspoil; 1 tspsalt; 0.5 tspblack pepper; 1 pkgdried oregano
Chicken:: 1 pkgchicken thigs; 0.5 pkgpesto; 1 tspsalt; a pinch of black pepper; 0.5 lemon juice
Sauce:: 1 pkgsour cream; 0.5 lemon juice; a pinch of salt; a pinch of black pepper
For finishing:: 0.5 pkgpesto

1
Preheat the oven to 225°C. Line a baking tray with parchment paper.
2
Wash and chop the potatoes onto the tray. Rinse the tomatoes and cut them into 4 pieces onto the tray. Peel and finely chop the garlic cloves and add them as well. Season with oil, salt, black pepper, and dried oregano.
3
Cut the chicken thigh fillets into 3–4 pieces and place in a bowl. Add half of the pesto to the chicken. Season with salt and black pepper. Squeeze in the juice of half a lemon and mix well. Place the chicken pieces on the tray with the vegetables. Roast in the oven for about 25–30 minutes, or until the potatoes and chicken are cooked through.
4
Season the sour cream with the juice of the remaining half lemon, salt, and black pepper.
5
Serve the oven-roasted pesto chicken with the vegetables and sour cream sauce. Finish each portion with the remaining pesto. Serve immediately.