Pesto chicken and potatoes with kale salad | The Good Stuff with Mary Berg

pesto sauce

🥗Healthier: homemade basil sauce

💰Cheaper: spinach pesto

Spinach pesto is often less expensive and still flavorful.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Pecorino is often cheaper than parmesan and adds a similar flavor.

Boil baby potatoes in salted water until tender, then drain and let steam dry for about 5 minutes.

Add olive oil to a baking sheet.

Transfer boiled baby potatoes onto the baking sheet and smash them with a flat-bottomed glass.

Drizzle more olive oil over the smashed potatoes and season with salt and black pepper.

Transfer six bone-in, skin-on chicken breasts onto the baking sheet, starting with the underside facing up.

Spread pesto on the underside of each chicken breast, then drizzle olive oil and season the underside with salt and pepper.

Flip the chicken breasts over and tuck pesto under the skin for added flavor.

Preheat the oven to 450°F and place the chicken in for 20 minutes to sear.

Lower the oven temperature to 350°F and continue cooking for about 25 minutes or until the chicken is cooked through.

Let the chicken rest; it will stay warm due to the bone-in nature.

In a separate pan, heat about 1 tablespoon of olive oil and add 1/4 cup of panko to toast until golden brown, seasoning with salt and pepper.

Prepare a salad dressing using garlic and other desired ingredients.

Cooking Techniques

Equipment Needed

Allergens