Chicken, Baguette and Tomatoes with Pesto

• chicken thighs4-6 small
• rapeseed oil↗1 tbsp tbsp
• baguette↗4 slices slices
• pesto↗4 tbsp tbsp

  additional for serving, optional

• cherry tomatoes↗350g g

  on the vine

• basil leaves↗handful

  (optional)

Step-by-step instructions

1. 1

   Preheat the oven to 200 °C/180 °C with convection/gas 6. Cut a square piece of parchment paper for each chicken thigh. Grease a tray with oil and lay the parchment squares on it. Place a chicken thigh on each slice of baguette, season, and add 1 tbsp pesto on the chicken. Arrange the tomatoes in the gaps.

2. 2

   Bake for 40 minutes until the chicken is done – if not, return to the oven for another 10 minutes, then check again. Serve with scattered basil, if using, and extra pesto if desired.