Chicken, baguette & tomatoes with pesto

Summer family recipe for 4 people, takes only 50 mins; recipe has chicken thighs, rapeseed oil, baguette, pesto, cherry tomatoes and basil leaves.

Chicken, baguette & tomatoes with pesto

Chicken, baguette & tomatoes with pesto

Recipe by Chef Soomro Course: Summer family


Prep time

5 mins


  • Pesto: 4 tbsp pesto, plus extra to serve, if you like
  • Cherry Tomatoes: 350g cherry tomatoes on the vine
  • Basil Leaves: handful basil leaves (optional)
  • Baguette: 4 slices baguette
  • Rapeseed Oil: 1 tbsp rapeseed oil
  • Chicken Thighs: 4-6 small chicken thighs


  1. Heat oven to 200C/180C fan/gas 6. Cut a square piece of baking parchment for each chicken thigh. Brush thebaking traywith 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.