Summer's all about no-hassle recipes—like this one-pan dinner of succulent chicken thighs and garlicky seasonal vegetables topped off with pre-made pesto. The key to keeping the veggies from turning to mush while the chicken cooks through? Add them strategically, throughout the cook time: starchy potatoes first, followed by the softer zucchini, and save the delicate tomatoes for last.
Baked Chicken With Summer Vegetables
Yield: 3 to 6 servings
Active Time: 10 minutes
Total Time: 50 minutes
6 to 8 bone-in, skin-on chicken thighs Sea salt and freshly ground pepper, to taste 1 pound baby potatoes, halved 6 cloves garlic, peeled 2 tablespoons extra virgin olive oil, divided 2 zucchini, cut into chunks 1 1/2 cups cherry tomatoes on the vine 1/4 cup pesto
Preheat oven to 400 degrees.
Pat dry chicken thighs, rub all over with salt and pepper, and set in a parchment-lined baking dish. Toss potatoes and garlic with 1 tablespoon olive oil and a pinch of salt, then arrange around chicken thighs. Drizzle remaining tablespoon of olive oil over chicken and roast in oven 45 minutes.
After 20 minutes, add zucchini to pan and return to oven to continue cooking. After 15 more minutes, add tomatoes on the vine. Roast until chicken is cooked through and vegetables are tender on the inside and slightly crispy on the outside. Serve with pesto dolloped on top.