Posted by Courtneyhttp://neighborfoodblog.com/2016/04/sheet-pan-pesto-chicken-and-vegetables.html
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One Pan Pesto Chicken Thighs and Vegetables
lb. bone in, skin on chicken thighs
lb. bone in, skin on chicken wings or drumsticks
carrots, chopped into 1/4 inch thick sticks
lbs. baby red potatoes, quartered
cup prepared basil pesto
Tablespoon olive oil
teaspoons balsamic vinegar
cloves garlic, minced
Kosher salt and pepper, to taste
- Preheat the oven to 400 degrees and line a large baking sheet with aluminum foil.
- Spread the carrots, potatoes, and chicken out on the baking sheet. Generously sprinkle everything with Kosher salt and black pepper. It should look like a light snow has fallen on everything.
- In a mixing bowl, stir together the olive oil, balsamic, pesto, and garlic. Rub the mixture all over the chicken and veggies. Place in the oven and bake for 40-50 minutes, or until vegetables are tender and chicken registers at least 165 degrees.