Chicken, baguette & tomatoes traybake

Chicken, baguette & tomatoes with pesto

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(3 ratings)

Prep: 5 mins Cook: 50 mins - 1 hr


Serves 4

Try a chunky pesto with pine nuts in it to make our chicken, tomatoes and sliced baguette traybake. It's an easy, preparation-light choice for family dinners

Nutrition and extra info

Nutrition: Per serving

  • kcal352
  • fat18g
  • saturates3g
  • carbs25g
  • sugars4g
  • fibre3g
  • protein22g
  • salt0.9g
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  • 4-6 small chicken thighs
  • 1 tbsp rapeseed oil
    Rapeseed oil

    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)


  1. 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.

  2. 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.

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