Prosciutto and pesto chicken thighs

Prosciutto and pesto chicken thighs

This super-simple chicken thigh recipe needs just three ingredients. Serve with boiled new potatoes and green beans to make a complete dinner.



  1. Preheat the oven to 200C/180C Fan/Gas 6.

  2. Place the chicken thighs on a baking tray, skinned side-up. Place half a teaspoon of pesto on top of each thigh and wrap in a piece of prosciutto, folding it in so the seam is on the bottom.

  3. Roast for 15–20 minutes, or until golden brown and cooked through. Serve with new potatoes and green beans.

Recipe Tips

If you are following the low-FODMAP diet, make sure you use pesto without garlic in. You can make your own by combining garlic-infused olive oil, pine nuts, basil and Parmesan.