Preheat your oven to 180°C fan forced.

In a bowl, whisk together the pesto, cream, and a good pinch of salt and pepper—this sauce is the star of the show!

In an ovenproof dish or deep pan, layer your potatoes on the bottom, followed by zucchini and capsicum.

Place your seasoned chicken thighs on top of the veg.

Pour that creamy pesto sauce all over the chicken and veg—make sure every bit of chicken is coated in that green gold!

Pour the water around the edges to help everything cook evenly.

Pop it in the oven for about 30 minutes or until your potatoes are soft and your chicken is juicy and cooked through.

Serve it straight from the pan and soak up all that delicious sauce with some crusty bread if you’re feeling extra.