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Pesto Chicken With Roasted Vegetables - A Bright, Weeknight-Friendly Dinner

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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).
  5. 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.
  6. 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.