Ingredients:
4 skin on bone in chicken thighs
1 cup Massimo’s Pesto, divided
Salt and pepper
3 tbsp olive oil
4 garlic cloves, pressed
2 tsp dried oregano
1 tsp dried basil
1 ½ tsp salt
½ tsp pepper
500g package Massimo’s gnocchi
1 small zucchini, cut into half-moons
1 yellow pepper, cut into 1 inch pieces
1 medium red onion, cut into 1/2 inch pieces
170g / 6oz broccolini, ends trimmed
Topping:
2 cups baby tomatoes, halved
½ cup crumbled goat cheese
Instructions:
- Preheat the oven to 425F and line a large baking sheet with parchment paper.
- Marinate the chicken – add the chicken thighs to a bowl with ½ cup pesto, toss to coat the chicken thighs and let sit for 15 minutes.
- In a small bowl mix together the 3 tbsp olive oil, 4 pressed garlic cloves, 1 ½ tsp dried oregano, 1 ½ tsp dried basil, salt and pepper. Set aside.
- After the chicken has marinated for 15 minutes, add the chicken thighs to the parchment paper lined baking sheet and sprinkle the tops of each chicken thigh with a pinch of salt and pepper.
- Bake the chicken thighs for 15 minutes and then remove from the oven.
- Move the chicken to the corners of the pan and add the gnocchi, chopped zucchini, chopped pepper, chopped red onion and broccolini. Drizzle the olive oil/garlic/dried herb mixture over the gnocchi and vegetables and toss to make sure everything is coated well.
- Nestle the chicken thighs in amongst the gnocchi and vegetables. Bake for 30 minutes or until the chicken is cooked through to 165F.
- Put the oven on low broil and broil the chicken for 2-4 minutes to crisp up the chicken.
- Then, remove everything from the oven and top with halved tomatoes and crumbled goat cheese. Serve drizzled with the remaining pesto sauce and lemon wedges to squeeze over.
TIPS
- This recipe is great for meal prep too! Make it and let it fully cool before portioning into airtight containers and storing in the fridge for lunches for the week.
- If goat cheese isn’t your favourite, try crumbled feta cheese or even shredded parmesan cheese!
