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Roasted Chicken Thighs

Roasted Chicken Thighs with Pesto and Sun-Dried Tomatoes

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Recipe Details


In this Italian-inspired dish, Chef Michelle used both pesto and the flavors that combine to make pesto: creamy pine nuts, garlic, and nutty Parmesan cheese. Chicken thighs are seared to produce crisp golden skin, then roasted over potatoes, green beans, and sun-dried tomatoes with a shallot–white wine sauce. The dish is topped with aromatic pesto, toasted pine nuts, and, of course, more Parmesan. 


  • Low Carb Diet

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Michelle

By Chef Michelle

Nutritional info

  • Calories 750
  • Protein 66g
  • Total Carb 55g
  • Total Fat 29g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • chicken thighs
    chicken thighs
  • peanut potatoes
    12 ounces
    peanut potatoes
  • green beans
    6 ounces
    green beans
  • sun-dried tomatoes
    1 ounce
    sun-dried tomatoes
  • shallot
  • garlic
    1 clove
  • grape tomatoes
    1/2 pint
    grape tomatoes
  • white wine
    1/4 cup
    white wine
  • grated Parmesan cheese
    1/2 ounce
    grated Parmesan cheese
  • pine nuts
    2 tablespoons
    pine nuts
  • pesto
    3 tablespoons

What You’ll Need

  • kosher salt
  • black pepper
  • 12" large ovenproof pan
  • baking sheet

Cooking Steps

  1. Sear chicken

    Sear chicken

    Preheat oven to 450ºF. Pat chicken dry; season all over with ½ teaspoon salt and pepper. Heat a large ovenproof pan over medium-high heat. Carefully hover your hand a few inches away—when you can easily feel heat, add chicken skin-side down. Sear until skin is golden and easily lifts from pan, 5 minutes. Flip and brown opposite side, 1 minute more. Transfer chicken to a plate, skin-side up. Reserve fat in pan, off heat.

  2. Prepare ingredients

    Prepare ingredients

    While chicken cooks, rinse all produce. Halve potatoes. Trim and discard ends of green beans (try lining up the ends to cut them all together). Thinly slice sun-dried tomatoes. Peel shallot, halve, and thinly slice. Mince garlic.

  3. Sauté vegetables

    Sauté vegetables

    Return pan from chicken to medium-high heat. When oil is shimmering, add potatoes, green beans, and sun-dried tomatoes. Cook, stirring frequently, until beginning to brown, 4-5 minutes. Add grape tomatoes, shallot, and garlic and stir to combine and warm through, 1-2 minutes. Add wine and cook, stirring, until liquid is reduced by half, 1-2 minutes more. Remove pan from heat.

  4. Roast chicken and vegetables

    Roast chicken and vegetables

    Stir Parmesan into pan with vegetables, still off heat, and season with ¼ teaspoon salt and pepper as desired. Return chicken to pan skin-side up, nestling partway into vegetables to preserve crispy skin on top. Transfer pan to oven and roast until vegetables are tender and chicken is cooked through and no longer pink, 15-18 minutes.

  5. Toast pine nuts

    Toast pine nuts

    While chicken and vegetables roast, place pine nuts on a baking sheet and spread in a single layer. Transfer to oven (with chicken) and toast until golden and fragrant, 3-5 minutes. Use remaining downtime while you wait for the chicken to roast to get started on dishes.

  6. Plate chicken

    Plate chicken

    Dollop pesto over roasted chicken thighs, then divide chicken and vegetables between serving plates, spooning over any sauce from pan. Garnish with toasted pine nuts and dig in!

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