One pan tray bakes are pretty much my dream. If I only have to wash a cutting board, knife and one pan after dinner, then I’m really happy. I’d spent the day outside walking (gotta get my steps in!) and didn’t really feel like spending the rest of a beautiful day inside cooking. I found THIS recipe while I was scrolling through my instagram feed (@alongcameallie if you’re interested).
It was unbelievably easy. I only had to halve some new potatoes, slice a zucchini and peel some garlic cloves. Prep time was about five minutes.
First, preheat the oven to 425F. Add your chicken thighs to the pan. Halve some new potatoes and arrange them around the chicken. Season everything with salt, pepper and drizzle over some olive oil. Cook for 40-45 minutes.
After about 20 minutes, add your zucchini (sliced on a diagonal). When there is less than 10 minutes remaining, add your cherry tomatoes. When the time is up and the chicken is cooked, remove from the oven and add some good dollops of pesto across the pan. Done. Easy. Delicious.