Pesto Chicken With Roasted Vegetables – A Bright, Weeknight-Friendly Dinner
This is the kind of dinner that makes a Tuesday feel special without turning your kitchen upside down. Juicy chicken, herby pesto, and caramelized vegetables all roast together on one pan, filling your home with the best kind of dinner smells. It’s simple, colorful, and satisfying.
You’ll get crisp edges, tender centers, and a generous swipe of pesto flavor on every bite. Keep it easy with store-bought pesto or go homemade if you like—either way, dinner’s done with minimal fuss.
Ingredients
Method
- Preheat and prep: Heat your oven to 425°F (220°C). Line a large sheet pan with parchment for easy cleanup. Pat the chicken dry with paper towels and season both sides with salt and pepper.
- Toss the vegetables: On the sheet pan, toss the potatoes, broccoli, red onion, and cherry tomatoes with olive oil, 1/2 teaspoon salt, and black pepper. Spread them into an even layer, leaving space in the center for the chicken.
- Add the chicken: Place the chicken in the open space on the sheet pan. Spoon about half of the pesto over the chicken and spread it evenly. Reserve the remaining pesto for finishing.
- Roast: Transfer the pan to the oven. Roast for 20–25 minutes, until the potatoes are tender and the chicken reaches an internal temperature of 165°F (74°C).
- Finish with lemon and cheese: Zest the lemon over the hot pan, then squeeze over 1–2 tablespoons of juice. Dollop or brush the remaining pesto onto the chicken and lightly toss the vegetables right on the pan so they pick up some of that flavor. Sprinkle with Parmesan and a pinch of red pepper flakes, if using.
- Rest and serve: Let the chicken rest for 5 minutes to keep it juicy. Serve straight from the pan or plate it up with an extra squeeze of lemon.
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Get Your Program TodayWhat Makes This Recipe So Good
- One-pan convenience: Everything roasts on a single sheet pan, so cleanup is a breeze.
- Big, fresh flavor: Basil, garlic, and Parmesan from the pesto transform simple chicken and veggies into something vibrant.
- Flexible: Swap in your favorite vegetables, use thighs or breasts, and adjust seasonings to taste.
- Balanced meal: Protein, fiber, and healthy fats come together in a way that feels both light and filling.
- Meal-prep friendly: It reheats well and holds its own for lunch the next day.
What You’ll Need
- Chicken: 1.5–2 pounds boneless, skinless chicken breasts or thighs
- Pesto: 1/2 cup prepared basil pesto (store-bought or homemade)
- Baby potatoes: 1 pound, halved (Yukon gold or red)
- Cherry tomatoes: 1 pint, left whole
- Broccoli: 1 large head, cut into florets (or broccolini)
- Red onion: 1 medium, cut into wedges
- Olive oil: 2–3 tablespoons
- Lemon: 1, for zest and juice
- Parmesan: 1/4 cup, finely grated (optional but recommended)
- Salt and pepper: To taste
- Crushed red pepper flakes: Optional, for a little heat
Instructions
- Preheat and prep: Heat your oven to 425°F (220°C). Line a large sheet pan with parchment for easy cleanup.
Pat the chicken dry with paper towels and season both sides with salt and pepper.
- Toss the vegetables: On the sheet pan, toss the potatoes, broccoli, red onion, and cherry tomatoes with olive oil, 1/2 teaspoon salt, and black pepper. Spread them into an even layer, leaving space in the center for the chicken.
- Add the chicken: Place the chicken in the open space on the sheet pan. Spoon about half of the pesto over the chicken and spread it evenly.
Reserve the remaining pesto for finishing.
- Roast: Transfer the pan to the oven. Roast for 20–25 minutes, until the potatoes are tender and the chicken reaches an internal temperature of 165°F (74°C).
- Finish with lemon and cheese: Zest the lemon over the hot pan, then squeeze over 1–2 tablespoons of juice. Dollop or brush the remaining pesto onto the chicken and lightly toss the vegetables right on the pan so they pick up some of that flavor.
Sprinkle with Parmesan and a pinch of red pepper flakes, if using.
- Rest and serve: Let the chicken rest for 5 minutes to keep it juicy. Serve straight from the pan or plate it up with an extra squeeze of lemon.
How to Store
- Refrigerate: Store leftovers in an airtight container for up to 4 days. Keep the chicken and vegetables together so they stay flavorful.
- Reheat: Warm in a 350°F (175°C) oven for 10–12 minutes, or microwave in 60–90 second bursts until heated through.
Add a spoonful of fresh pesto or a squeeze of lemon after reheating to brighten the flavors.
- Freeze: Freeze cooked chicken for up to 3 months. Vegetables can be frozen, but they’ll soften; they’re still tasty in grain bowls or pasta after thawing.
Benefits of This Recipe
- Nutritious and balanced: You get lean protein, fiber-packed vegetables, and heart-healthy fats from olive oil and nuts in the pesto.
- Time-saving: Minimal prep and a single pan make this realistic for busy weeknights.
- Kid-friendly: The mild, herby pesto and sweet roasted tomatoes appeal to a lot of palates.
- Budget-conscious: Everyday ingredients, and you can stretch leftovers into lunches or wraps.
- Versatile: Works with seasonal produce and different proteins without fuss.
Common Mistakes to Avoid
- Crowding the pan: If the vegetables are piled on top of each other, they’ll steam and turn soggy. Use a large sheet pan or split between two pans.
- Overcooking the chicken: Check for 165°F (74°C) in the thickest part.
Pull it as soon as it hits temp and let it rest.
- Adding all the pesto upfront: Some pesto can darken in the oven. Save half to add at the end for fresh color and flavor.
- Skipping seasoning on the vegetables: Salt and pepper matter. Season the vegetables before roasting to bring out their sweetness.
- Using wet vegetables: Pat produce dry after washing.
Moisture prevents browning.
Recipe Variations
- Swap the protein: Try boneless, skinless chicken thighs for extra juiciness, or use salmon fillets and reduce roasting time to 12–15 minutes.
- Different pesto: Use arugula-walnut pesto, sun-dried tomato pesto, or dairy-free pesto with nutritional yeast.
- Change the vegetables: Use zucchini, bell peppers, asparagus, cauliflower, or green beans. Adjust roasting time as needed for softer veggies like zucchini (add halfway through).
- Add carbs: Serve over orzo, quinoa, or couscous. Toss the grains with a spoonful of pesto and lemon juice for extra flavor.
- Cheesy finish: Top with fresh mozzarella pearls or crumbled feta right after roasting for a creamy, salty pop.
- Make it spicier: Add Calabrian chili paste to the pesto or sprinkle red pepper flakes over the chicken before roasting.
FAQ
Can I use frozen vegetables?
Yes, but expect less browning.
Roast them straight from frozen with a little extra oil, and give them more space on the pan. They’ll still taste great, just a bit softer.
What kind of chicken works best?
Boneless, skinless thighs are the most forgiving and stay juicy. Breasts work well too—just try to use evenly sized pieces for consistent cooking.
Is store-bought pesto okay?
Absolutely.
Choose a brand with simple ingredients like basil, olive oil, nuts, Parmesan, and garlic. Stir in a squeeze of lemon to brighten jarred pesto.
How do I keep the pesto from turning dark?
Reserve half of it and add after roasting. You can also stir in a splash of lemon juice or a touch of extra olive oil to keep the color vibrant.
Can I make this dairy-free?
Yes.
Use a pesto without Parmesan (or use nutritional yeast) and skip the final Parmesan sprinkle. Everything else stays the same.
What if I don’t have a sheet pan?
Use two large baking dishes or roasting pans. Just avoid stacking the vegetables so they can caramelize.
How do I know when the vegetables are done?
Potatoes should be fork-tender, and broccoli edges should be lightly browned.
If the chicken finishes first, remove it and let the vegetables roast a few minutes longer.
In Conclusion
Pesto Chicken with Roasted Vegetables is a weeknight hero: simple to make, full of fresh flavor, and easy to customize. With one pan and a handful of staples, you get a complete meal that feels bright and restaurant-worthy. Keep it flexible, trust your oven, and finish with lemon and a little extra pesto.
That final touch makes every bite sing.
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