Description
A comforting sheet pan dinner with juicy chicken thighs, bursting cherry tomatoes, hearty chickpeas, and fresh pesto.
Ingredients
Scale
- 4 chicken thighs
- 1 can chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1/4 cup pesto
- Olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Arrange the chicken thighs, chickpeas, and cherry tomatoes on a sheet pan.
- Drizzle everything with olive oil, and season nicely with salt and pepper.
- Spread the pesto generously over the chicken thighs.
- Bake in the oven for 25-30 minutes or until the chicken is cooked through and the tomatoes are perfectly roasted.
- Serve warm and enjoy the comforting flavors!
Notes
Make ahead and store in the fridge; leftovers can last for up to three days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 thigh + 1/4 can chickpeas + 1/4 cup tomatoes
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 70mg