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Delicious Pesto Chicken and Roasted Veggie Sheet Pan Dinner

Experience layers of flavor with this Pesto Chicken and Roasted Veggie Sheet Pan Dinner. Tender chicken infused with basil pesto pairs beautifully with caramelized veggies, creating a wholesome meal that's both easy to prepare and enjoyable to eat. Perfect for any weeknight gathering, this dish promises to delight your palate.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 4 boneless skinless chicken thighs
  • 1 cup basil pesto
  • 2 cups bell peppers sliced (red and yellow)
  • 1 medium zucchini sliced
  • 1 red onion cut into wedges
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Method
 

  1. Preheat your oven to 425°F (220°C).
  2. In a large bowl, combine the chicken thighs with half of the pesto, salt, and pepper. Toss to coat.
  3. On a sheet pan, arrange the chicken thighs and scatter the sliced vegetables around them.
  4. Drizzle the remaining pesto over the vegetables and add olive oil. Toss gently to coat.
  5. Place the sheet pan in the preheated oven and roast for 25-30 minutes, until the chicken is cooked through and the veggies have softened and slightly charred.
  6. Once done, remove from the oven and let it rest for a few minutes before serving.

Notes

For best results, do not overcrowd the sheet pan to allow for even roasting. Leftovers can be enjoyed for lunch the next day, but be sure to store them in an airtight container.