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

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.