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Pesto Chicken Thigh Traybake

Pesto Chicken Thigh Traybake

with Herby Potatoes and Caprese Salad
4.0(589)
Anushka Magan
Anushka MaganUpdated on February 09, 2026
Get 50% off 1st box + free dessert for 3 months!
Get 50% off 1st box + free dessert for 3 months!
Calories
: 
802 kcal
Protein
: 
54g protein
Difficulty
: 
Easy
Allergens:
  • Milk
  • Sulphites
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

450

Potatoes

2

Medium Tomato

1

Mozzarella

(Contains: Milk)

½

Italian Style Herbs

4

British Chicken Thighs

1

Green Pesto

6

Balsamic Vinegar

(Contains: Sulphites)

Not included in your delivery

1

Olive Oil for the Dressing

Energy (kcal)802 kcal
Energy (kJ)3356 kJ
Fat47 g
of which saturates19 g
Carbohydrate44 g
of which sugars6 g
Protein54 g
Salt0.7 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Chopping Board
•Plate
•Knife
•Baking Tray
•Small Bowl

Instructions

PDF
Quick Prep
1

Preheat your oven to 200°C. Chop the potatoes into 2cm chunks (no need to peel). Thinly slice the tomatoes. Drain and slice the mozzarella. To make your Caprese salad, pop the tomato slices onto a large plate and top each slice with mozzarella.

Roast the Potatoes
2

Pop the potato chunks onto a large baking tray. Drizzle with oil, sprinkle over the Italian herbs and season with salt and pepper. Toss to coat, then spread out in a single layer. TIP: Use two baking trays if necessary. Once hot, roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through.

Hey Pesto
3

Lay the chicken thighs flat onto another baking tray. Drizzle with oil then season with salt and pepper. Spoon the pesto equally between the chicken. Use the back of the spoon to spread the pesto all over the top of each thigh. IMPORTANT: Wash your hands after handling raw chicken and its packaging.

Cook the Chicken
4

Pop the baking tray onto the middle shelf of your oven and roast until browned and cooked through, 16-18 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Time to Chill
5

While the potatoes and chicken thighs roast in the oven, take a little time to tidy up or put your feet up and relax. Once everything is cooked, remove from the oven and allow to rest for a few mins.

Finish and Serve
6

When everything is ready, pour the olive oil and balsamic vinegar (see ingredients for both amounts) into a small bowl and season with salt and pepper. Drizzle the balsamic dressing over the Caprese salad for those who'd like it. Divide the pesto chicken thighs, roast potatoes and Caprese salad between your plates. Enjoy!

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