- 4-6 small chicken thighs
- 1 tbsp rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 4 slices baguette
- 4 tbsp pesto, plus extra to serve, if you like
Pesto is a generic Italian name for any sauce made by pounding ingredients together.
- 350g cherry tomatoes on the vine
- handful basil leaves (optional)
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.