Baked Pesto Chicken photo of finished dish not available
Another good recipe from Prevention Magazine, this time in the Cook! Instant Dish section. I like it for winter since using the oven has added benefits of home heating. Plus, it's just got that hearty stew sort of feel to it. It's a one-pot dish that only takes minutes to prep. I like the idea of putting all needed ingredients in the pot the night before, storing in fridge, then coming home to put it in the oven when I'm low on motivation and high on hunger. I think this dish just needs some hearty hot bread and maybe a side of green beans.

Ingredients:

  • 2 pounds bone-in skinless chicken thighs or legs
  • 1 pound of new red potatoes
  • 1 pint of cherry tomatoes
  • 1/2 C of pesto
  • 2 T olive oil
  • salt and pepper to taste

Preparation:

  1. Preheat over to 425*F
  2. In a large roasting pan, mix all ingredients
  3. Stir to assure pesto is well-distributed
  4.  Bake, uncovered, for 45 minutes
Nutrition:
Thighs and legs are not the lowest fat parts of the chicken are they? They are skinless, and the only other oil added, 2 T olive oil, and the pesto made with ollive oil, you can't feel too bad. 		Yield:
Serves dinner for 4. Takes only 5 minutes to assemble and 45 minutes to bake.
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