Chicken, baguette & tomatoes with pesto
By Lulu Grimes
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
Ingredients
- 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)
Method
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.
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.