Pesto Chicken Thighs (Print View)

Juicy thighs, crunchy roasted chickpeas and burst tomatoes finished with pesto for an effortless all-in-one meal.

# What You'll Need:

01 - 1.5 lbs chicken thighs (boneless)

02 - 15 oz chickpeas from can, rinsed and drained

03 - 2 cups tomatoes (cherry variety)

04 - 2 tbsp olive oil, split in half

05 - 3/4 cup your favorite pesto

06 - 1 tsp powder from garlic

07 - 1 tsp oregano (dried)

08 - 1 tsp basil (dried)

09 - 1 tsp paprika spice

10 - 1 tsp salt (kosher type)

11 - 1/2 tsp pepper (black)

01 - Warm up your oven to 400°F (200°C) and put parchment paper on a sheet pan.

02 - Put together the garlic powder, oregano, basil, paprika, kosher salt, and black pepper in a small container. Keep it aside for now.

03 - Mix the chickpeas and cherry tomatoes with 1 tbsp olive oil and half the spices in a big bowl until they're all covered.

04 - Take another bowl and mix the chicken thighs with the other 1 tbsp olive oil and leftover spices until they're well coated.

05 - Lay out the chickpeas and tomatoes flat on the sheet pan. Make four open spots and put the chicken thighs in these spots.

06 - Let it cook for 30-40 minutes, until chicken gets to 165°F (74°C) inside and the chickpeas and tomatoes start to brown.

07 - Add some spoonfuls of pesto on top before you eat.

01 - Keep the chicken in different containers from the veggies. They'll stay good in the fridge for up to 4 days if sealed tight.

02 - Try making pesto at home for better taste if you can.