Thighs with pesto, tomatoes, and halloumi cheese

Hauts de cuisses au pesto tomates et halloumi horizontal
4-6 Portions
15 min Prepping
25 min Cooking
Recipe Easy


  • 2 packs of Exceldor chicken thighs
  • 125 ml (1/2 tasse) of basil pesto
  • 680 g (1 1/2 lb) of baby potatoes of different colours, halved
  • 1 product of 160 g of Halloumi (grilling cheese), finely diced
  • 375 ml (1 1/2 tasse) of cherry tomatoes
  • 2 garlic cloves, chopped


Click the steps to erase them.

  1. Preheat the oven to 400 °F (205 °C).
  2. In a bowl, combine the chicken thighs with the pesto. Season with salt and pepper.
  3. In another bowl, combine the baby potatoes with the halloumi cheese, garlic, and a little bit of olive oil. Season with pepper.
  4. On a large baking tray lined with parchment paper, spread the chicken and the baby potato mixture.
  5. Bake for 18 to 20 minutes.
  6. Add the cherry tomatoes. Continue baking for 5 to 6 minutes, until the inside of the chicken meat is no longer pink.