Description
Pesto Chicken and Veggie Sheet Pan Dinner
Ingredients
6 boneless, skinless chicken thighs
1 lb baby potatoes, halved
1 pint cherry tomatoes
1/4 cup pesto (store-bought or homemade)
3 tbsp olive oil
1 tsp garlic powder
Salt and pepper to taste
Fresh basil leaves (for garnish)
Directions
Preheat oven to 425°F (220°C) and line a large baking sheet with parchment paper.
Prepare veggies: In a large bowl, toss baby potatoes with 2 tbsp olive oil, garlic powder, salt, and pepper. Spread evenly on the baking sheet.
Season chicken: Rub chicken thighs with 1 tbsp olive oil, then coat with pesto. Nestle the chicken among the potatoes.
Add cherry tomatoes: Scatter cherry tomatoes across the baking sheet.
Bake: Roast for 30–35 minutes, or until the chicken is cooked through (internal temp 165°F/74°C) and the potatoes are tender.
Serve: Garnish with fresh basil leaves and serve warm with crusty bread or a side salad.
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4
Calories: ~400 kcal per serving
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Step-by-Step Guide
Follow these detailed instructions for a perfectly cooked, hassle-free meal. First, ensure your oven rack is in the center position and preheat to 425°F. Line your sheet pan with parchment paper for effortless cleanup. In a large mixing bowl, combine the halved baby potatoes with 2 tablespoons of olive oil, garlic powder, salt, and pepper. Toss until thoroughly coated, then spread them in a single layer on one half of the pan. Pat the chicken thighs dry with a paper towel—this helps the pesto stick. Rub them with the remaining olive oil, then use a spoon or brush to coat each thigh generously with pesto on all sides. Place the chicken thighs on the other half of the pan, nestled against the potatoes. Finally, scatter the cherry tomatoes in any gaps. This arrangement ensures everything cooks evenly without steaming.
Serving Suggestions
This vibrant sheet pan dinner is a complete meal on its own, but it pairs beautifully with a few simple sides. For a heartier option, serve with warm, crusty bread to soak up the delicious pan juices. A light arugula salad with a lemon vinaigrette offers a fresh, peppery contrast. You can also spoon the contents over a bed of cooked quinoa or couscous to stretch the meal for extra servings. Garnish with fresh basil leaves and a sprinkle of grated Parmesan cheese just before serving.
How-to Summary
In short: Toss potatoes with oil and seasoning, coat chicken in pesto, arrange everything on a parchment-lined sheet pan with tomatoes, and roast at 425°F for 30-35 minutes until chicken reaches 165°F internally and potatoes are tender.
Frequently Asked Questions
Can I use chicken breasts instead of thighs? Yes, but boneless, skinless breasts will cook faster and can dry out. Reduce cooking time to 20-25 minutes and check the internal temperature early.
How do I store and reheat leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10-15 minutes or in a skillet over medium heat to maintain texture.
Can I make this with homemade pesto? Absolutely! A fresh basil pesto with pine nuts, Parmesan, garlic, and olive oil will elevate the dish. Just ensure it has a spreadable consistency.
What other vegetables can I add? Bell peppers, red onion wedges, asparagus, or zucchini are excellent additions. Cut them into even-sized pieces and add them to the potato bowl to coat in oil.
Is it necessary to line the pan with parchment? It’s highly recommended for easy cleanup and to prevent sticking, but you can also grease the pan well with olive oil if you don’t have parchment.
Common Mistakes to Avoid
Avoid overcrowding the pan, as this will steam the ingredients instead of roasting them. Use a large, standard-sized sheet pan. Do not skip patting the chicken dry, as moisture prevents the pesto from adhering properly. Ensure your potatoes are cut into uniform, bite-sized pieces (halved or quartered) so they cook at the same rate. Finally, always use a meat thermometer to check that the chicken has reached 165°F to ensure it’s safe to eat.
Conclusion
This Pesto Chicken and Veggie Sheet Pan Dinner is the ultimate solution for a flavorful, nutritious, and minimal-cleanup weeknight meal. By combining protein, starch, and vegetables on a single pan, you maximize flavor with minimal effort. The versatility of the recipe allows for countless variations based on what you have on hand. Give it a try for a reliably delicious dinner that will quickly become a household favorite.