Chicken, baguette & tomatoes with pesto

Try a chunky pesto with pine nuts in it to make our chicken, tomatoes and sliced baguette traybake. It's an easy, preparation-light choice for family dinners

  • Prep:5 mins
    Cook:1 hrs
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 352
  • fat 18g
  • saturates 3g
  • carbs 25g
  • sugars 4g
  • fibre 3g
  • protein 22g
  • salt 0.9g


  • 4-6 small chicken thighs
  • 1 tbsp rapeseed oil
  • 4 slices baguette
  • 4 tbsp pesto, plus extra to serve, if you like
  • 350g cherry tomatoes on the vine
  • handful basil leaves (optional)


  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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