Begin by preheating your oven to 200 degrees Celsius (or 400 degrees Fahrenheit). This step is crucial as it ensures even cooking of the chicken and potatoes. While the oven heats up, gather your ingredients, and prepare your baking pan.
Next, take your chicken thighs and place them into a ceramic baking pan. Make sure they're spaced out evenly to allow for proper roasting. This will help the skin become beautifully crispy.
In a small mixing bowl, combine the olive oil, soy sauce, garlic powder, salt, pepper, and red pesto. Whisk these ingredients together until well blended. The aroma of this mixture will have you excited!
Brush the mixture generously over the chicken thighs. I like to use a basting brush for even coverage, ensuring each piece is well-coated in the flavorful blend.
Now, it’s time to prepare the vegetables. Take the potatoes, cut into quarters, and arrange them around the chicken in the baking pan. This way, they soak up all the delicious drippings as they cook.
Add the cut garlic bulbs, red onions, and cherry tomatoes to the pan. These will roast alongside the chicken, contributing to the overall flavor and presentation of the dish.
Pour the vegetable soup into the pan. This helps to keep everything moist while it’s baking. The soup also infuses the vegetables and chicken with rich flavor.
Slide the baking pan into the preheated oven and bake for an hour and a half. Keep an eye on it as it cooks; the skin of the chicken will turn a beautiful golden brown, and the potatoes should be fork-tender.
Once done, remove the pan from the oven. Sprinkle freshly chopped parsley over the top for a burst of color and freshness. It's the perfect finishing touch!
Finally, serve the chicken thighs with the roasted vegetables and a simple lettuce side salad. Enjoy this comforting meal that brings together warmth, flavor, and joy!
