Chicken, baguette & tomatoes with pesto

chicken family dinners family friendly pesto tomatoes traybake

N/A

Source

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.