Description
A cozy, one-pan meal featuring chicken thighs with cherry tomatoes and chickpeas, all drizzled with pesto sauce for an easy weeknight dinner.
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- 1 pint cherry tomatoes
- 1 can chickpeas, drained and rinsed
- 1/2 cup pesto sauce
- 2 tablespoons olive oil
- Salt, to taste
- Pepper, to taste
- 1 teaspoon garlic powder
- Fresh basil (optional, for garnish)
Instructions
- Preheat the oven to 425°F (220°C).
- Arrange the chicken thighs, cherry tomatoes, and rinsed chickpeas on a large sheet pan.
- Drizzle the olive oil and pesto sauce over the chicken and vegetables.
- Season with salt, pepper, and garlic powder.
- Toss everything to coat evenly, ensuring the chicken and veggies are well seasoned.
- Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and golden brown.
- Garnish with fresh basil if desired before serving.
Notes
Make ahead by assembling everything in the pan and covering it with plastic wrap. Store in the fridge for up to 24 hours before baking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 4g
- Sodium: 600mg
- Fat: 23g
- Saturated Fat: 5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 130mg