Chicken, baguette & tomatoes with pesto
Prep
5 mins
Cook
1 hr
Servings
4
Difficulty
Medium
This is one of my go to weeknight dinners because it comes together so easily with minimal fuss. Chicken thighs are incredibly forgiving to cook and stay juicy every time, plus they're packed with iron and B vitamins that keep you feeling energized. The beauty of this dish is that everything roasts together on one pan, which means less cleanup and more time enjoying your meal. Fresh pesto brings brightness and flavor without any complicated techniques, and those sweet cherry tomatoes caramelize beautifully in the oven. It's rustic, satisfying, and honestly tastes far more impressive than the effort required to make it.
Ella x
Ingredients
- 14-6 small chicken thighs
- 1 tbsprapeseed oil
- 4 slicesbaguette
- 4 tbsppesto plus extra to serve(if you like)
- 350 gcherry tomatoes on the vine
- 1 handfulbasil leaves(optional)
Detail level
Instructions
- 1
Heat oven to 200C/180C fan/gas 6. Cut a square piece of baking parchment for each chicken thigh. Brush the baking tray with oil and lay on the parchment squares. Top each piece of baguette with a chicken thigh, season and spoon 1 tbsp pesto onto the chicken. Arrange the tomatoes in the gaps.
- 2
Bake for 40 mins until the chicken is cooked – if not, return to the oven for 10 mins, then check again. Serve with basil scattered over, if using, and more pesto, if you like.
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