One Pan Pesto Chicken Thighs and Vegetables

• Gluten free

• Meat

  • 1 lb Chicken thighs, bone-in skin-on
  • 1 lb Chicken wings or drumsticks, bone in skin on

• Produce

  • 1 1/2 lb Baby red potatoes
  • 10 Carrots
  • 2 cloves Garlic

• Condiments

  • 2 tsp Balsamic vinegar
  • 1/2 cup Basil pesto, prepared

• Baking & Spices

  • 1 Kosher salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

Found on neighborfoodblog.com

Ingredients

• 1 lb. bone in, skin on chicken thighs
• 1 lb. bone in, skin on chicken wings or drumsticks
• 10 carrots, chopped into ¼ inch thick sticks
• 1½ lbs. baby red potatoes, quartered
• ½ cup prepared basil pesto
• 1 Tablespoon olive oil
• 2 teaspoons balsamic vinegar
• 2 cloves garlic, minced
• Kosher salt and pepper, to taste

Directions

• Preheat the oven to 400 degrees and line a large baking sheet with aluminum foil.
• Spread the carrots, potatoes, and chicken out on the baking sheet. Generously sprinkle everything with Kosher salt and black pepper. It should look like a light snow has fallen on everything.
• In a mixing bowl, stir together the olive oil, balsamic, pesto, and garlic. Rub the mixture all over the chicken and veggies. Place in the oven and bake for 40-50 minutes, or until vegetables are tender and chicken registers at least 165 degrees.