Chicken Thighs With Crispy Kale And Pesto Traybake
Looking for a chicken thigh recipe that’s quick, tasty and all in one pan? Then this is the dish for you. These chicken thighs with crispy kale and pesto are bursting with flavour, perfectly juicy, and paired with vibrant, crunchy kale that adds a delicious contrast. Easy to prepare and packed with wholesome ingredients, this traybake makes for a satisfying weeknight dinner that the whole family will love.
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Table of contents
Ingredients
1 Red Onion
6 – 8 Chicken Thighs (Boneless)
4 ¼ Cups Pesto (Frozen or fresh)
4 lrg leaves Kale (enough to cover the base of the dish)
Salt and Pepper (to season)
3 tbsp Olive Oil
3 tbsp Sun-dried Tomatoes (Chopped)
1 tsp Oregano
Quick Chicken Thigh Recipe
Preheat the oven 200℃/180℃ fan/400℉.
Strip the kale off the stems and roughly chop into small pieces. Spread evenly on the roasting tin so the base is covered.
Place the chicken thighs on top of the kale. Chop the onion into small wedges and place in the spaces in between the chicken. Add the pesto around the dish and top with the sun-dried tomatoes.
Finally, drizzle with olive oil especially over the chicken pieces, salt, pepper and oregano
Bake in the oven for 30 to 35 minutes. Check the thickest part of the chicken with a meat thermometer to see if it’s cooked through. It should be no less than 74℃/165℉.
Serving Suggestions For Chicken Thigh Traybake With Kale and pesto
How To Plate It Up For Guests
Serve the traybake directly on a warm, rustic ceramic plate to highlight the homey yet elevated nature of the dish.
Arrange the chicken thighs slightly overlapping, with a generous nest of crispy kale alongside.
Drizzle a little extra vibrant green pesto over the chicken and kale for freshness and color contrast.
Accompaniments:
Creamy Polenta or Parmesan Mash: A smooth, buttery polenta or mashed potatoes with Parmesan adds a comforting, creamy texture that balances the crisp kale and tender chicken.
Roasted Cherry Tomatoes: Add a handful of blistered cherry tomatoes on the side for a burst of acidity and sweetness.
Toasted Pine Nuts: Sprinkle toasted pine nuts over the kale and chicken for an extra layer of crunch and nutty flavor.
Garnishes:
Fresh basil leaves or microgreens scattered on top to add brightness and a fresh herbal note.
A light finishing drizzle of good-quality extra virgin olive oil or a squeeze of lemon juice to enhance the pesto’s vibrancy.
A sprinkle of flaky sea salt and freshly cracked black pepper just before serving.
Wine Pairing:
A crisp, herbaceous white wine such as a Sauvignon Blanc or a light, fruity Pinot Noir to complement the herbal pesto and rich chicken.
Serving Temperature:
Serve immediately while the chicken skin is still crispy and the kale retains its crunch for the best textural contrast.
If you love this recipe you may also like:
Easy Creamy Kale Pasta
The Best Kale Quiche Recipe You’ll Ever Make
Chicken Thighs With Crispy Kale And Pesto
Equipment
Ingredients
- 1 Red Onion
- 6 – 8 Chicken Thighs (Boneless and skinless)
- 4 ¼ Cups Pesto (Frozen or fresh)
- 4 lrg leaves Kale ((enough to cover the base of the dish))
- Salt and Pepper (to season)
- 3 tbsp Olive Oil
- 3 tbsp Sun-dried Tomatoes (Chopped)
- 1 tsp Oregano (Dried or fresh)
Instructions
- Preheat the oven 200℃/180℃ fan/400℉.
- Strip the kale off the stems and roughly chop into small pieces. Spread evenly on the roasting tin so the base is covered.
- Place the chicken thighs on top of the kale. Chop the onion into small wedges and place in the spaces in between the chicken. Add the pesto around the dish and top with the sun-dried tomatoes.
- Finally, drizzle with olive oil especially over the chicken pieces, salt, pepper and oregano
- Bake in the oven for 30 to 35 minutes. Check the thickest part of the chicken with a meat thermometer to see if it's cooked through. It should be no less than 74℃/165℉.