I made this the other weekend to take to a friend’s place for a shared dinner, and we reheated it there, it was still delicious, and I even got to have leftovers the next day for lunch. because there’s always too much food at these things am I right? My friend Jess asked me for the recipe and so I’m sharing it with you too
6 x chicken thighs
3 x potatoes cut in 8’s or 12 x baby potatoes
3-4 cloves of garlicsalt and pepper olive oil
Zucchini slicedeggplant sliced
cherry tomatoes 15-20
basil pesto (make your own or buy a jar, check the ingredients list)
(use whatever veg you have in season)
Pop the chicken thighs, potatoes, and garlic in a baking dish, drizzle with olive oil, and season with salt and pepper, Place in a hot 200 oven for 25 minutes. Add the vegetables and give a little stir to coat with oil, back in over for another 20 minutes. Put the cherry tomatoes in and finish in the oven for another 10 minutes. Dollop with pesto and serve.
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